China Dried Powder Vital Wheat Gluten Flour 25kg

• Customization: Available
• CAS No.: 8002-80-0
• Formula: N/M
• Model NO.: Food Grade
• EINECS: 232-317-7
• Packaging Material: Paper
• Storage Method: Cool Dry
• Shelf Life: >24 Months
• Nutrient Composition: Protein
• Resource: Natural
• The content of active substances: 75%~85%
• Color: Light Yellow
• Type: Nutrition Enhancers
• Transport Package: Bag, Drum, Box
• Specification: 75%82%
• Origin: China
• Production Capacity: 100000kgs Per Year

Product Description

Product Description

What is Vital wheat gluten?

Vital wheat gluten, also known as wheat gluten or wheat protein, is a natural protein derived from wheat flour. It's obtained by washing wheat flour dough with water until the starches dissolve, leaving behind the gluten, which is then dried and ground into a powder.

This gluten powder is high in protein content and is commonly used as an additive in baking and food manufacturing. It serves as a binder and helps improve the texture, elasticity, and rise of baked goods. Additionally, it's often used as a meat substitute in vegetarian and vegan diets due to its chewy texture and ability to mimic the consistency of meat when combined with other ingredients.

Effect

Enhancing Dough Elasticity: Adding Vital wheat gluten in baking enhances dough elasticity and extensibility, providing bread, dough, and similar products with more resilience and elasticity.

Increasing Protein Content: Rich in protein, it can increase the protein content of foods, aiding vegetarians or those needing to boost their protein intake.

Improving Food Texture: Incorporating vital wheat gluten in food processing improves the texture and mouthfeel of food, enhancing its softness and texture.

Vegetarian Alternative: It serves as a vegetarian substitute, used to make vegetarian meat chunks, meatballs, and similar products, providing a meat-like texture.

Seitan Products: Vital wheat gluten is essential in producing seitan and wheat gluten-based products, imparting the desired texture to the food.

Application

The application of vital wheat gluten

 

Baked Goods: It is commonly used as a gluten additive in the making of bread, dough, and other flour-based products, aiding in improving dough elasticity and texture.

Vegetarian Alternatives: For vegetarians or vegans, it serves as a meat substitute, providing a meat-like texture when creating vegetarian meat chunks, meatballs, and other meat substitutes.

Food Processing: It acts as an auxiliary agent in food processing, enhancing the texture, taste, and stability of food products.

Seitan and Wheat Gluten Products: Essential in making seitan, vegetarian meat substitutes, or other products based on wheat protein.

Noodle Products: It is used as a strengthening ingredient in making vegetarian pastries, vegetarian burgers, and similar food items, improving their texture.

Application in health products and baby products: In the production of various health foods and baby food, 1-2% gluten powder is added as a protein additive, and the amino acid content of the food reaches more than 85%, which can fully guarantee the nutritional content. At the same time, it can increase the content of calcium, phosphorus, and iron, especially since the content of calcium will be far greater than that of eggs, beef, and other foods, which is more conducive to the healthy development of infants and adolescents.

Application in feed processing industry: Wheat gluten can quickly absorb two times the weight of water at 30-80ºC, and the protein content of dry base gluten absorbs water decreases with the increase of water absorption. This performance can prevent the separation of water and improve water retention. After 3-4% gluten powder is fully mixed with the feed, due to its strong adhesion ability, it is easy to shape into granules, and the feed that is put into the water after absorbing water is enveloped in the wet gluten network structure and suspended on the water. It is not easy to lose, and can greatly improve the utilization rate of fish and so on.

Specification

Physical&Chemical Index
Protein ( dry basis, Nx6.25):	≥82.0%	Water Absorption Rate:	≥160%
Moisture:	≤8.0%	Particle Size(100 mesh):	≥95%
Ash(dry basis) :	≤1.0%
Fat :	≤1.0%

Microbiological Index
Total plate count:	≤30000cfu/g
E.coli:	Negative
Salmonella:	Negative