Genuine snow daisy gluten wheat flour baked gluten gluten protein powder drawing powder Nakatani powder

Instant noodles, add the longevity noodles, noodles, dumplings flour production 1-2% wheat gluten, can significantly improve the anti-stress products, flexural strength and tensile strength, such as processing performance, increase noodles toughness, not easy breakage during processing, resistant to immersion and heat. Edible taste slippery, non-stick teeth, nutritious. In the production of bread, add about 1% gluten, gluten quality can be enhanced significantly improve dough water absorption, enhanced product water holding capacity, improve the taste, shape stability, extend shelf life. Application in meat products, the production of sausage products, add 2-3% gluten, can enhance product flexibility, toughness, water holding capacity, so long fry of long cooking is not broken. When the rich meat sausage products for the gluten content of more fat, the emulsification becomes more apparent. Application of Aquatic Products Processing: Add 2-4% of gluten in fish cake, using its strong absorption and ductility, can strengthen surimi elasticity and cohesiveness. In fish sausage production, plus 3-6% of gluten, it can change due to the introduction of high-temperature treatment products decreased quality defects. Application of health care products in the infant.