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China
Personne àcontacter Mr. Steven
No. 221, Heping West Road, Shijiazhuang, Hebei
Top Taste Group (toptastegroup com) is one of leading professional manufacturers and suppliers of food ingredients and additives. We provide high quality vital wheat gluten for food industries.
Product: Vital Wheat Gluten
CAS No.: ********0
Packing: *5KG/paper bag;****1MTS/*0ft FCL (without pallet); *8MTS/*0ftFCL (with pallet)
Shelf life: *2months
Specifications:
1) Appearance: Slightly yellow powder.
2) Moisture: 9% Max.
3) Ash: 1.1% Max.
4) Protein(N=5.7, dry basis) : *5.0%
Max.
5) Water absorption: **0% min.
6) Particle Size (pass *0mesh sieve): *5% min.
Feature:
wheat gluten (active wheat gluten flour) is a kind of natural plant protein extracted from wheat flour and is also a kind of nutritious plant protein resource consisting of multi-amino acids. It has strong hygroscopicity, viscoelastic extension, film formability, adhesion heat coagulability and liposuction emulsifiability, takes on mild and mellow flavor, somewhat has a variety of unique physical properties of grain, meeting multi-functional requirements of food and providing a basic raw materials featuring multi-functions, attracting appearance, nutrient and economic value for developing new food field.
Application:
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.
