25 kg / bag GuanXian genuine active Nakatani powder

Ruiguan gluten is mainly used in baked goods. However, with its unique structural and functional properties of increased awareness Gluten application more widely. To sum up mainly in the following areas: strengthening of flour and baking food applications gluten basic purpose is to adjust the nutrient content of flour. Many local flour producers by adding gluten to low-gluten flour bread flour to achieve the requirements, without having to mix expensive, imported high-gluten flour. This method has been widely used in Europe. Similarly, the bread maker is also used to strengthen the gluten in the flour general level, without having to store large amounts of high-gluten flour. Unique viscoelastic gluten dough can improve strength, mixing and handling properties; its film-forming foam ability to save the air to control the degree of expansion, improvement in volume, symmetry and texture; its thermal coagulation capability provides the necessary structural strength and chewing properties; its water absorption capacity increased production of baked products, softness and shelf life. It is estimated that approximately 70% of the wheat gluten used in the production of bread, desserts and a variety of fermentation products. According bakery particular purpose, texture and shelf life requirements, the amount of gluten vary. For example, an increase of about 1% gluten in wheat flour can reduce the breakage rate pretzels finished, but adds too much gluten may cause pretzels to eat up too hard. Using pre-cut burgers and hot dog buns in about 2% of wheat gluten, can improve their strength, and give small crispy bread provide the desired characteristics. When the noodles processing application in noodle production, add 1% -2% wheat gluten, since the dough sheet molding, and increase flexibility, so received improved operability, increase muscle strength, improved tactile effects. When cooking, to reduce noodle soup ingredients to dissolution, has been improved cooking yield, to prevent the noodles too soft or breaking, extending the effect of increasing the surface. Meat, fish and poultry products in the application gluten can bind fat and water while increasing the nutritional ingredients, which makes gluten in the meat, fish and poultry products are also widely used. Gluten reconstruction process through improved organization for beef, pork and lamb in use, gluten can cut steaks cut more products to convert enough for fresh meat. Gluten properties with good planing for meat processing, such as in poultry volumes, "whole" canned ham and other non-specific bread products, which increases the planing characteristics, reduced loss during cooking. In meat, wheat gluten as a binder, filler or extender and presents many advantages. Use the amount of 1% to 5% of gluten as a binder in meat products using the given number of advantages, such as increased viscoelasticity, color stability, hardness, the juice yield and water retention, reduced oil retention and processing losses. Solidification will help to improve its rheological properties, and enhance the ability to slice and maintaining organoleptic properties.