Vital wheat gluten is a high-protein powder derived from wheat flour that has become a popular ingredient in various food products. It is composed of 75-80% protein, making it an excellent source of plant-based protein for vegetarian and vegan diets. Vital wheat gluten is widely used as a binder and texturizer in foods such as bread, noodles, meat substitutes, and other processed foods. It improves the elasticity and texture of dough, giving baked goods a chewy and satisfying texture. In addition to its functional properties, vital wheat gluten offers several health benefits such as reducing the glycemic index of carbohydrate-rich foods, lowering cholesterol levels, and promoting satiety. Our vital wheat gluten is made from high-quality wheat and is available in various forms to meet your specific needs.
Appearance: Light yellow
Protein ( dry basis, Nx6.25, %): ≥82
Moisture(%): ≤8.0
Fat(%): ≤1.0
Ash(dry basis, %) : ≤1.0
Water Absorption Rate (%): ≥160
Particle Size: (80 mesh, %) ≥95
Total plate count: ≤20000cfu/g
E.coli : Negative
Salmonella: Negative
Staphylococcus: Negative
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.
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.
In the production of steamed bread, adding 1% wheat gluten can enhance the quality of gluten, obviously improve the water absorption of dough, enhance the water holding capacity of products, improve the taste, stabilize the appearance and prolong shelf life.
In the application of sausage, adding 2-3% wheat gluten can enhance the elasticity, toughness and water holding capacity of the products, so that they can be boiled or fried for a long time without breaks. When wheat gluten powder was used in meat-rich sausage products which has high fat content, its emulsification is more obvious.
In the production of fish cake, adding 2-4% wheat gluten powder can enhance the elasticity and cohesiveness of fish cake by its strong water absorption and ductility. In the production of fish sausage, adding 3-6% wheat gluten powder can protect the quality of products from high temperature treatment.
The outer is paper-polymer bag, the inner is food grade polythene plastic bag. Net weight : 25kg /bag;
Without pallet—22MT/20’GP, 26MT/40’GP;
With pallet—18MT/20’GP, 26MT/40’GP;
Store in dry and cool condition, keep away from sunlight or material with odor or of volatilization.
Best within 24 months from production date.
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