Vital Wheat Gluten Powder

Product Description

Protein ( dry basis, Nx6.25): ≥82.0%
Moisture: ≤8.0%
Ash(dry basis): ≤1.0%
Fat: ≤1.0%
Water Absorption Rate: ≥160%
Particle Size(100 mesh): ≥95%
 

Function

1.Bread.
In the production of bread making flour, adding 2-3% wheat gluten powde (which can be increased or decreased according to the actual situation) can obviously improve the water absorption and enhance the stirring resistance of dough, shorten its fermentation time, increase the volume of bread products, make the texture of bread delicate and even, and greatly improve the color, appearance, elasticity and taste. It can also retain the bread aroma and moisture, keep fresh and ageless, prolong the storage life and increase the
nutritional ingredients of bread.

2. Noodles, vermicelli and dumplings.
In the production of instant noodles, vemicelli and dumplings, adding 1-2% wheat gluten powde can obviously improve the processing properties of products, such as pressure resistance (convenient for
transportation and storage), bending resistance and tensile resistance, and increase the tenacity of noodles(improve taste), which is not easy to be broken, has soak resistance and heat resistance.Tasted slippery,non-sticky, rich in nutrition.
 

Application

1.Vital Wheat gluten is a meat-like, vegetarian food product, sometimes called seitan, mock duck, gluten meat, or wheat meat.
2.Vital Wheat gluten is made from the gluten, or protein portion, of wheat, and used as a meat substitute, often to imitate the flavor and texture of duck, but also as a substitute for other poultry, pork, beef, and even seafood.
3.Wheat gluten is produced by rinsing wheat flour dough in water until the starch separates from the gluten and washes away.
4.Wheat gluten(Vital wheat gluten) could be used as natural additive to be added into flour to produce wheat powder for bread,needle, dumpling and fine dried noodles.