Wheat gluten

الوصف

vital wheat gluten

• CAS No:********0
• Einecs No:********7
• HS Code:*******0
• Specification:*5%
• Routine Packing:*5kg/bag
• Place of origin:China
• QC:Haccp, Kosher, Hala,Iso
• Payment terms:T/T or L/C
• Port of dispapch:Shanghai,Tianjin,Qingdao
• Function:type7
• Applications:type*4

• Item
• Specification
• • Name
  • wheat gluten ( Vital wheat gluten )
• • Appearance
  • White/Yellow flowing Powder
• • Water Absorption rate
  • ?**0%(on dry basis)
• • Moisture
  • ? 9%
• • Ash
  • ? 0.8%
• • Protein(on dry basis)
  • ?*5%
• • granularity
  • *5% Sieve *0 mesh
• • Smell
  • Normal taste,grain sweet smell
• • Microbiology
  • �
• • Total Plate count
  • ?****0cfu/g
• • Yeast&moulds
  • ?**0cfu/g
• • Staph aureus
  • absent in *5 gram
• • Salmonella
  • absent in *5gram

The effectiveness of vital wheat gluten -CAS-No.********0

********0based on wheat as raw material, through processing to extract a light yellow powder of natural grain protein, containing the *5 essential amino acids, with a strong water absorption, viscoelasticity, extensibility, film formability, viscous with hot condensate, liposuction and other emulsifying properties. ********0 in flour products, meat, aquatic products, beverage industry a wide range of application.
********0 flour in bread production, according to the characteristics of the flour itself, add **3% ********0, can significantly improve the dough water absorption, enhanced resistance to mixing of the dough, shortening dough fermentation time, so increased specific volume of bread products, including the heart uniformly fine texture and skin color, appearance, flexibility and taste are greatly improved. When proofing and to retain the gas, making it a good water retention, and preservation of aging, extend shelf life and increase the nutritional content of bread.
********0 in instant noodles, longevity noodles, noodles, dumplings and flour production to add **2% ********0, can significantly improve the products resistance to pressure, anti-bending strength and processing properties such as tensile strength, increased toughness noodles , processing time is not easy breakage, resistance to soaking, heat. Food taste smooth, non-stick teeth, nutritious.
In the production of bread, add about 1% of wheat gluten, gluten can enhance the quality has improved significantly dough water absorption, enhanced products, water holding capacity, improve the taste, stability, appearance, extend shelf life.
********0in meat products, production of sausage products, adding **3% ********0, can enhance product flexibility, toughness, water holding capacity, so long to cook a long period of speculation is not broken. When the fat content of wheat gluten used in many meat and sausage products in rich, emulsification becomes more apparent.
********0 in aquatic products processing application: **4% increase in the fish cake in the wheat gluten, water absorption and its strong scalability, enhanced surimi flexibility, adhesion. Production in fish sausage, plus **6% of wheat gluten, due to high temperatures can change the quality of imported products decreased defects.
********0 baby products in the health care products in the application: in a variety of health food infant food production, add **2 percent ********0 as protein additives, amino acid content of food for more than *5% can be fully guaranteed nutrition. While improving the calcium, phosphorus, iron content, especially calcium content is much greater than the eggs, beef and other foods, more conducive to infants and young children, adolescent health and development.
********0application in feed industry :***2 ****0 in *0 - *0 � C at 2 times the weight through rapid absorption of water, water when dry ********0 The protein content with the amount of water enhance the decline, which can prevent water separation performance, improve water retention. ********0 **4% of the fully mixed with the feed, due to its strong adhesion, easy to shape into particles put into the water after the beverage is water wet gluten network in the envelope structure and suspended in water, nutrition lose ,***2 ****0 can greatly improve their utilization of fish and so on.

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The company has Wheat_series:�vital wheat gluten,Wheat Germ Oil,Wheat Starch�for your choice.