High Quality and Widely Used Vital Wheat Gluten CAS 8002-80-0

High Quality and Widely Used Vital Wheat Gluten CAS 8002-80-0

Description

Gluten has various physical properties such as viscosity, strong water absorption, extensibility, film-forming, liposuction, and thermal coagulation. Its protein content is as high as 75-85%, and it contains a large amount of amino acids, which have great nutritional value.

Specification

Application

1. Adding a certain amount of gluten to bread flour can significantly improve the water absorption of the dough, enhance the stirring resistance of the dough, shorten the fermentation time of the dough, and increase the specific volume of the finished bread, thereby improving the color, elasticity and There is a significant improvement in taste.

2. Adding a certain amount of gluten to the noodle flour 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 making the taste smooth.

3. In meat products, especially sausages, adding gluten can enhance the elasticity, toughness, water retention, and significantly improve the emulsification of the product, making the appearance and color of the meat products more durable and improved.

4. In health products, gluten can not only ensure the comprehensive nutrition, but also increase the content of calcium, phosphorus, iron, etc., which is beneficial to the health of the user and the comprehensive nutrition and absorption.

5. In the feed industry, the presence of gluten can improve water retention and adhesion, which makes it easy to pelletize and facilitate processing and production.