Food-grade wheat gluten

Gluten is also called active gluten meal, wheat gluten is extracted from wheat (flour) is a natural protein, pale yellow, Victoria jinggu gluten from a variety of amino acids, protein content as high as 75% to 85%, containing the body must be 15 kinds of amino acids, is a nutritious vegetable protein resources viscous, elastic, extension, film formability and liposuction of wheat gluten is an excellent dough improver, widely used in bread, pasta , the production of instant noodles, meat products may also be used as a water retention agent, but also the basic raw material for high-grade aquatic feed. Currently also gluten as an effective agent of green flour gluten, which is used for high-gluten flour, bread flour production, the amount of unrestricted wheat gluten or increase the protein content of plant foods effective Methods. Utility gluten: Gluten is a wheat as raw material, natural grain protein extracted after processing a pale yellow powder, containing 15 essential amino acids, with a strong water absorption, viscoelasticity, extensibility, film moldability, adhesion thermosetting, liposuction emulsification and other features. In pasta, meat, aquatic products, beverage industry has a wide range of application. In bread flour production, according to its own characteristics flour add 2-3% of gluten, can significantly improve the dough water absorption, enhanced resistance to stirring of dough, dough fermentation time shortened, so that the finished bread specific volume increase, including heart uniformly fine texture and have a great improvement in the skin color, shape, elasticity and texture. And can be retained when the gas proofing, making it a good water retention, preservation aging, extend shelf life, and increase the nutritional content of bread. Add 1-2% gluten in the instant noodles, longevity noodles, noodles, dumplings flour production, 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.