Vital Wheat Gluten As Strength Additives Used In Longevity Noodles, Noodles, Dumplings

Introduction 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.

Main uses of vital wheat gluten:

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.

Product Characteristics:

Physical-chemical parameter

Nutritional information (For every 100g)

GMO:

This product do not contain any ingredient of GMO origin as mentioned in the EC Regulation No 1829/2003 on genetically modified food and feed.

Shelf life:

Total product shelf life of bulk delivered material is 24 months after production date if stored under recommended storage conditions. & storage conditions

Storage condition:

Store product in a dry and clean area (< 20°C, < 60% RH) away from odorous materials. And stock should undergo regular rotation.

Packaging :

1. Multilayer paper bags with poly-inner liner. Net weight: 25kgs

2. Big polywoven bags. Net weight: 1000 kgs

3. Other packing according to buyer's idea.

Labeling and marks

Language, Pattern and content details according to buyer's option.

Application in feed industry:

Vital wheat protein powder can quickly absorb twice the weight of water at 30-80 ° C, and the protein egg content of dry wheat protein powder decreases with the increase of water absorption, which can prevent water separation and improve water retention. When 3-4% wheat protein powder is fully mixed with feed, it is easy to shape into granules due to its strong adhesion ability. After being put into water to absorb water, the beverage is enveloped in the structure of wet gluten network and suspended in water. The nutrition will not be lost and the utilization rate of fish can be greatly improved.