| ≥1 piece |
vital wheat gluten (active wheat gluten flour) is a kind of natural plant protein extracted
from wheat flour and is also a kind of nutritious plant protein resource consisting of multi-
amino acids. It has strong hygroscopicity, viscoelastic extension, film formability, adhesion
heat coagulability and liposuction emulsifiability, takes on mild and mellow flavor, somewhat
has a variety of unique physical properties of grain, meeting multi-functional requirements of
food and providing a basic raw materials featuring multi-functions, attracting appearance,
nutrient and economic value for developing new food field.Application:
1. Bread: Add 1% to 3% of wheat gluten (depending on gluten content of flour) to increase
dough strength, viscoelasticity, extensibility and stability, keep gases generated in proofing
period, control expansion and keep uniform volume. Gluten is renowned for maintaining form,
improving bread quality, prolonging aging time and providing nourishment and is totally
distinctive from other chemical gluten agents!2. Instant noodles, longevity noodles, noodles:
Add 1% to 2% of wheat gluten to increase the toughness of noodles. The processing noodles are
renowned for being uneasy for breakage, boiling and soaking for a long time, pliable and
delicious.
3. Meat products such as ham sausage, sandwich and luncheon meat: Wheat Gluten is the best
caking agent and filling agent for meat products and especially can replace lean meat in part
when it is added to fish, sausage and meat cans to increase elasticity and density, decrease
animal fat and cholesterol content, increase output and prolong shelf life.
4. Raw material for assorted vegetables, delicious gluten, bean curd drumsticks and bean curd
sausage: Wheat gluten can change food structure and flavor and provide nourishment. As a kind
of low fat and non-alcohol product, it is a kind of popular nutrient food among families in
the world.
5. Basic raw material for the high-grade fine fodders for prawn, eel, crab and valuable fries.
Wheat gluten can increase nutritious value of fodders by virtue of multi-ammonia-acid high
protein, increase fodder utilization in the water by virtue of viscoelasticity and reduce
pollution of water resources.