Gluten Raw materials powder Gluten

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Product details

Gluten powder Classification.

1. Adding a certain amount of gluten to bread flour can significantly improve the water absorption of the dough, enhance the dough's stirring resistance, shorten the dough's fermentation time, and make the finished bread have a larger specific volume, thereby significantly improving the color, elasticity and taste.

2. Adding a certain amount of gluten to noodle flour can improve the processing properties of noodles such as pressure resistance, bending resistance and tensile strength, thereby increasing the toughness of noodles and making them glutinous and smooth when eaten.

3. In the production of meat products, especially sausages, adding gluten can enhance elasticity, toughness, water holding capacity, and significantly improve the emulsification of products, making the external form and color of meat products more durable and improved.

4. In health products, gluten can ensure comprehensive nutrition while increasing the content of calcium, phosphorus, iron, etc., which is beneficial to the health of the user and comprehensive nutrition and absorption.

5. In the feed industry, the presence of gluten can improve water retention and adhesion, making it easy to granulate and convenient for processing and production.

Uses of Gluten.

Dough strengthener; protein nutritional supplement; processing aid; thickener; stabilizer; surface decorator; texturizing agent; polishing agent; forming aid.

Resolve resolution of Gluten.

Product Methods of Bulk Gluten powder.

It is a byproduct of wheat flour washing and starch extraction, which is made by fully washing away water-soluble protein and then vacuum drying.

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