Vital wheat gluten

1. Vital wheat gluten
The effectiveness of vital wheat gluten:
vital wheat gluten based on wheat as raw material, through processing
to extract a light yellow powder of natural grain protein, containing
the 15 essential amino acids, with a strong water absorption,
viscoelasticity, extensibility, film formability, viscous with hot
condensate, liposuction and other emulsifying properties. vital wheat
gluten in flour products, meat, aquatic products, beverage industry a
wide range of application.
vital wheat gluten flour in bread production, according to the
characteristics of the flour itself, add 2-3% vital wheat gluten, can
significantly improve the dough water absorption, enhanced resistance
to mixing of the dough, shortening dough fermentation time, so
increased specific volume of bread products, including the heart
uniformly fine texture and skin color, appearance, flexibility and
taste are greatly improved. When proofing and to retain the gas,
making it a good water retention, and preservation of aging, extend
shelf life and increase the nutritional content of bread.
vital wheat gluten in instant noodles, longevity noodles, noodles,
dumplings and flour production to add 1-2% vital wheat gluten, can
significantly improve the products resistance to pressure, anti-
bending strength and processing properties such as tensile strength,
increased toughness noodles , processing time is not easy breakage,
resistance to soaking, heat. Food taste smooth, non-stick teeth,
nutritious.
In the production of bread, add about 1% of wheat gluten, gluten can
enhance the quality has improved significantly dough water
absorption, enhanced products, water holding capacity, improve the
taste, stability, appearance, extend shelf life.
vital wheat gluten in meat products, production of sausage products,
adding 2-3% vital wheat gluten, can enhance product flexibility,
toughness, water holding capacity, so long to cook a long period of
speculation is not broken. When the fat content of wheat gluten used
in many meat and sausage products in rich, emulsification becomes
more apparent.

2. vital wheat gluten in aquatic products processing application: 2-4%
increase in the fish cake in the wheat gluten, water absorption and
its strong scalability, enhanced surimi flexibility, adhesion.
Production in fish sausage, plus 3-6% of wheat gluten, due to high
temperatures can change the quality of imported products decreased
defects.
vital wheat gluten baby products in the health care products in the
application: in a variety of health food infant food production, add
1-2 percent vital wheat gluten as protein additives, amino acid
content of food for more than 85% can be fully guaranteed nutrition.
While improving the calcium, phosphorus, iron content, especially
calcium content is much greater than the eggs, beef and other foods,
more conducive to infants and young children, adolescent health and
development.
vital wheat gluten application in feed industry: vital wheat gluten
in 30 - 80 º C at 2 times the weight through rapid absorption of
water, water when dry vital wheat gluten The protein content with the
amount of water enhance the decline, which can prevent water
separation performance, improve water retention. vital wheat gluten
3-4% of the fully mixed with the feed, due to its strong adhesion,
easy to shape into particles put into the water after the beverage is
water wet gluten network in the envelope structure and suspended in
water, nutrition lose, vital wheat gluten can greatly improve their
utilization of fish and so on.