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Production flow sheet of Vital wheat gluten
Vital wheat gluten-from wheat seed to gluten
Quality Index of Wheat Gluten
|
Items |
Unit |
Our Products Standard |
First Class Standard |
|
Protein(N×6.25,dry basis) |
% |
≥86 |
≥85 |
|
Water Absorption (dry basis) |
% |
≥170 |
≥170 |
|
Ash (dry basis) |
% |
≤0.88 |
≤10 |
|
Sieve (74mesh) |
% |
＞99.8 |
≥99.5 |
|
Moisture |
% |
≤8 |
≤8 |
Application of Food grade Vital Wheat Gluten
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!
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.
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.
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.
Q & A
Q1. What’s your protein content of vital wheat gluten?
It is higher than 86%((N*6.25 on dry basis).
Q2. Could you arrange a free sample for me?
Yes, we could offer you a free sample of 200g.
Q3. How many tons you could produce one month?
2000tons.
