Vital Wheat Gluten Food Grade

1. Adding a certain amount of gluten to the special bread powder can significantly improve the water absorption of the dough, enhance the stirring resistance of the dough, shorten the fermentation time of the dough, and make the specific volume of the finished bread larger, thus significantly improving the color, elasticity and taste. 2. Adding a certain amount of gluten to the noodle powder can improve the processing properties of the noodles such as pressure resistance, bending resistance and tensile resistance, thereby increasing the toughness of the noodles, and the edible taste is waxy and slippery. 3, in the meat products, especially sausage production Chemicalbook, the addition of gluten can enhance the elasticity, toughness, water retention, and significantly improve the emulsification of the product, making the external shape and color of the meat products more lasting and improved. 4, in health care products, gluten can not only ensure the comprehensive nutrition, but also improve the content of calcium, phosphorus, iron, etc., which is conducive to the health of the user and the comprehensive and absorption of nutrition. 5, in the feed industry, the presence of gluten can improve water retention and adhesion, so that it is easy to granulate, convenient processing and production.