Food Additives Vital Wheat Gluten Powder for Noodle and Bread

• Customization: Available
• CAS No.: 8002-80-0
• Formula: C6h12o6
• Model NO.: Vital Wheat Gluten
• Packaging Material: Plastic
• Storage Method: Normal
• Shelf Life: >12 Months
• Nutrient Composition: Protein
• Resource: Natural
• The content of active substances: ＞90%
• Taste and Smell: Normal Taste,Grain Sweet Smell
• Color: White Yellow
• Transport Package: Bag
• Specification: 99%
• Trademark: zhuofeng
• Origin: China
• HS Code: 110900000
• Production Capacity: 5000mt/Month

Product Description

Wheat gluten is a natural grain protein abstracted from wheat, with an appearance of light yellow powder. It is composed of various amino acids. It's characteristics include strong hydroscopicity, viscoelasticity, extensibility, film frmability, adhesion thermosetting property and liposuction emulsification.

 

 

Brand Name	XINRUIGUAN
Model Number	110900
Appearance	Light Yellow
Protein(dry basis, 6.25%)	Min 82
Moisture(%)	Max 8.0
Fat(%)	Max 1.0
Ash (dry basis,%)	Max 1.0
Water absorption rate(%)	Min 150
Particle size	1cm long, 0.3cm diameter
Total plate count	Max 20000cfu/g
E.coli	Negative
Salmonella	Negative

Vital Wheat gluten is a meat-like, vegetarian food product, sometimes called seitan, mock duck, gluten meat, or wheat meat.

Vital Wheat gluten is made from the gluten, or protein portion of wheat, and used as a meat substitute, often to imitate the flavor and texture of duck, but also as a substitute for other poultry, pork, beef, and even seafood. Wheat gluten is produced by rinsing wheat flour dough in water until the starch separates from the gluten and washes away. Wheat gluten(Vital wheat gluten) could be used as natural additive to be added into flour to produce wheat powder for bread, needle, dumpling and fine dried noodles.

 

1.Bread.
In the production of bread making flour, adding 2-3% wheat gluten powde (which can be increased or
decreased according to the actual situation) can obviously improve the water absorption and enhance the
stirring resistance of dough, shorten its fermentation time, increase the volume of bread products, make the
texture of bread delicate and even, and greatly improve the color, appearance, elasticity and taste. It can
also retain the bread aroma and moisture, keep fresh and ageless, prolong the storage life and increase the
nutritional ingredients of bread.

2. Noodles, vermicelli and dumplings.
In the production of instant noodles, vemicelli and dumplings, adding 1-2% wheat gluten powde can
obviously improve the processing properties of products, such as pressure resistance (convenient for
transportation and storage), bending resistance and tensile resistance, and increase the tenacity of noodles
(improve taste), which is not easy to be broken, has soak resistance and heat resistance.Tasted slippery,
non-sticky, rich in nutrition.

PACKING ---10KG/CARTON,
(SIZE:52CM*28CM*38CM:VOLUME:0.05M)
NET WEIGHT:10KGS GROSS WEIGHT:12KGS -25KG/DRUM.

(SIZE:ID40CM*H55CM:VOLUME:0.07M)
NET WEIGHT-25KGS GROSS WEIGHT:28KGS