Wheat Gluten/ Bread gluten

 

 

 

 

 

 

Vital wheat gluten is a natural protein derived from wheat or wheat flour with the starch acids and is kind of plant protein resource with rich nutrition .the product has the characteristics of stickiness, elasticity, tractility, film-forming and liposuction and can be widely used in flour, food, feed, medicine and other fields.

 

1.      Flour/Baking Industry (Special purpose flour): 

 

Vital wheat gluten could enhance the gluten content, and increase the toughness and degree of gluten. At the same time, it could increase the gluten network, further improving the performance of dough, and can help to improve the internal organization of bread.

It can be used in the production of special flours, for example, the bread flours, the dumpling flours, and the instant noodle flours. It could help to prevent the noodles from breaking when processed and make the noodles bouncy and smooth.

 

When applying in the bakery field, it could not only increase the elasticity of the bread, but also keep the bread fresh, soft and extending the shelf periods.

 

2.      Feed Industry (Pet foods/ Aquatic product feed):

 

Wheat Gluten has many nutritious components. It could improve the availability of feed, and help to get the purpose of increasing protein contents, enhancing feed energy, reducing feed costs and promoting animal growth.

Using of the feature of contenting the protein composed from a variety of amino acid, it can be added into animal feed to feed such as mink, eel, shrimp, turtle to increase the nutritional value of animal feed. After being added into the feed, it has the effect of increasing the utilization in the water and decreasing the risk of water pollution. At the same time, being an alternative to fish meal it serves as protein sources, and makes amino acid composition more reasonable.

 

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