Wheat gluten is a natural grain protein abstracted from wheat, with an appearance of light yellow powder. It is composed of various amino acids,
in which 15 kinds are necessary for human body. Its characteristics include strong hydroscopicity, extensibility,film formability, adhension thermosetting property and liposuction emulsification.
Item | Analysis result |
Appearance | Light yellow powder |
Odour | Grain Fragrance |
Moisture | ≤8.0% |
Ash | ≤1.0% |
Protein(N×6.25) | ≥85% |
Hydroscopicity | ≥170% |
Granular(Pass 200µm) | ≥99% |
Fat | ≤1.0% |
Total Bacteria Count | ≤10000 |
Mold Counting | 10/g |
Coliform | ≤70/mg |
( Products can also be customized according to clients' requirements)
Wheat gluten is a fine paste modifying agent which could obviously improve the hydroscopicity of the paste and enhance the resistance to stir. It is widely used in the production of bread, noodles and instant noodles in order to enhance their tenacity. It is also a flour gluten fortifier which is used in the production of high gluten flour and bread flour. Besides, it can strengthen the products' elasticity, tenacity and water holding capacity when it is used in meat products. Meanwhile, it is the basic material of upscale aquatic feed. Due to its strong adhensive capacity, It is easily to be shaped to granule and after it is put into the water and soaked, the feed is covered in the network structure of the wet gluten and suspended in water, then the nutrition will not run and the raising utilization of the fish and seafood is greatly improved. The use of wheat gluten is also an effective method to increase protein content of the food.
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