Gluten

Gluten use in the production of an instance: 1. Add the feed to increase the protein content, if it is added in aquatic feed capacity due to its strong adhesion, easy to shape into pellets, finished running water absorption after being envelope feed wet gluten network structure, and has the effect of suspending in water; a special feed in aquaculture, use gluten protein activity by a variety of amino acids added to feed to feed mink, eel, shrimp turtle, eel feed after adding water can increase utilization, but also play the role of aquaculture ponds to reduce water pollution, and enhance gloss mink, sable improve quality. For shrimp, five-star, seven eels, crabs, fish and other high-grade precious fodder basic raw material. The use of its high protein variety of amino acids in order to increase the nutritional value of the feed to its viscoelastic to improve feed efficiency in the water, and reduce the pollution of water sources. 2. Gluten is the best meat binder, filler. Add to fish for fish products, sausage, sausage and canned fish instead of meat can be part of, to improve product quality and flavor. Ham, sandwiches, luncheon meat and other meat products, increase flexibility and density, reducing animal fats and cholesterol, increase yield, extend shelf life; can be used as a variety of assorted vegetables, Sam Sun grilled husband, vegetarian chicken, vegetarian Intestinal and other raw materials, not only to change the texture and flavor of food, but also improve the nutritional content of food. As a low-fat, non-alcohol products, it has become highly respected around the world nutritious foods directly into consumer homes. Gluten doing a variety of vegetarian dishes (such as sour pork) with its inherent physical properties, can replace meat, it is the ideal high-protein vegetarian cuisine. 3. on pasta (noodles, dumpling skin, etc.) to improve bite in gluten; used in bread, high-quality wheat gluten added gluten, film is better to muffle gas, in order to bake big; flour added active gluten can be reduced or completely without hard wheat to make flour to quickly roll surface, control baking deep freeze resistant, water and force an increase in flour, and dough is not broken, the volume increases, increasing the number of baked goods, extend product shelf life. Bread making: add 1-3% (depending on gluten rate of flour may be) of gluten can increase dough strength, improving viscoelasticity, extensibility and stability of the dough, you can save gas generated during proofing, and can controlling the expansion, so that the bread volume consistent. Good shape retention, improve bread quality, aging time, it can also increase the nutritional content of bread. 4. For the production and some cakes fried in gluten. 5. Add the drugs.