Quality assurance food grade Nakatani powder factory direct national distribution

Gluten is also called active gluten meal, wheat gluten is extracted from wheat (flour) out of the native protein from a variety of amino acids, protein content as high as 75% to 85%, the body must contain 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, instant noodles production, can also be used and meat products as insurance agent, but also the basic raw material of 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. 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: in various health food infant food production, adding 1-2% of wheat gluten as a protein supplement, amino acids in food of more than 85%, can fully guarantee the nutrition. While improving calcium, phosphorus, iron content, especially calcium content is far greater than eggs, beef and other foods, is more conducive to infants, adolescent health and development. In feed industry: gluten in 30--80 & ordm; rapidly absorbed through C 2 times the weight of the water, dry gluten content when the egg protein powder with water absorbing capacity enhanced absorption decreases, this performance can be prevented water separation, improve water retention. 3-4% of gluten and feed mixing, due to its strong adhesion ability, easy to shape into granules, put into the water after absorbing the beverage is the envelope in the wet gluten network structure and suspended in water, nutrients without loss , can greatly improve the efficiency of their fish