Description
we have advanced production engineering
and high quality products.
if you need wheat gluten,please
look the following instructions and you can ask any question about
the product you want to know.
looking forward to cooperating with you!
Appearance: Slightly yellow powder
Taste and smell:Normal taste,grain sweet smell
Protein(on dry basis) Min.*5%
Moisture Max.9%
Ash(on dry basis) Max.1%
Water absoption rate: Min.**0%
Particle size(pass *0mesh sieve): Min.*5%
Fat(on dry basis): Min.1%
Package: *5kg net kraft paper bag
It is used widely: It can be used as natural
additives to be added into flour to produce wheat powder for bread,
noodle, dumpling and fine dried noodles. It can be used in food
industrial to produce gluten, bran dough, ham sausage, steamed bean
curd roll vegetarian chicken, luncheon meat and canned food etc It
can be used as a replacer of a starch to be used in the feed and
turtle or used as protein resource to replace the fish powder. It
can be used in the bulk feed to offer protein and improve the
outlook. Moreover it can be used to increase the vegetable
protein.
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.
