Vital Wheat Gluten

Description

It occurs as a cream to light tan, free-flowing powder. It is the water-insoluble complex protein obtained by water extraction of wheat or wheat flour. It is soluble in alkalies, and partly soluble in alcohol and dilute acids. Vital Wheat Gluten is characterized by high viscoelasticity when hydrated, while Devitalized Wheat Gluten has lost this character because of denaturation by heat.

Applications

It also known as active gluten flour and wheat gluten, it is a natural protein extracted from wheat (flour). It is composed of a variety of amino acids, containing 15 kinds of essential amino acids, and the protein content is as high as 75%-85%. It is a kind of plant protein resource with rich nutrition, good quality and low price.

It is mainly composed of gliadin with small molecular weight, spherical shape and good extensibility, and gluten with large molecular weight, fibrous shape and strong elasticity. When gluten absorbs water, it forms wet gluten with a network structure, which has good viscosity, elasticity, extensibility, thermal coagulation, film-forming and emulsifying properties.

It is an excellent dough improver, which is widely used in the production of bread, noodles and instant noodles. It can also be used as a water-retaining agent for meat products and a basic raw material for high-end aquatic feeds. Gluten is also an effective way to increase the content of plant protein in food.

Storage & Transportation:It should be stored in a dry and ventilative warehouse, kept away from heat and moisture during transportation, unloaded with care so as to avoid damage. Furthermore, it must be stored separately from poisonous substances.