Complaint
Vital Wheat gluten
Wheat glutenin, also known as important wheat protein, is a good dough modifier and a high protein polymer separated from wheat. It is composed of various aminophenols and rich in plant protein nutrition resources. Using three-phase separation technology to separate and extract wheat gluten from high-quality wheat. It contains 15 essential amino acids and has characteristics such as strong water absorption, viscoelasticity, ductility, film-forming ability, adhesion, thermal setting, and liposuction emulsification. It is widely used as a basic raw material in the food industry and is used to produce high-quality and diverse foods. At the same time, it is also widely used in industries such as animal feed, packaging, and clothing.
| Specifications: | |||
| Item | Specification | Result | Methods |
| Appearance&Color | Light yellow powder | Conform | |
| Odor&Taste | Normal taste, grain sweet smell | Conform | |
| Protein | Min.75% (Nx 6.25 on dry basis) | 83.1% | GB/T5511 |
| Ash | Max.1.0% (on dry basis) | 0.82% | GB/T5505 |
| Moisture | Max.8% (normal 7.50%) | 7.83% | GB/T5497 |
| Water absorption rate | Min.160% (on dry basis) | 160% | |
| Mesh Size | Min.95% Sieve 80 mesh | 98.7% | GB/T5507 |
| Form | Powder | ||
| Style | Dried | ||
| Chromlum(Cr) | ≤0.05mg/kg | Conform | GB5009.12-2010 |
| DDT | ≤0.1mg/kg | Conform | WM2-2001 |
| BHC | ≤0.1mg/kg | Conform | WM2-2001 |
| Total Yeast | 35CFU/G | Conform | GB/T4789.15-2003 |
| Mold | 50CFU/G | Conform | GB/T4789.15-2003 |
| E Coli | <3 MPN/G | Conform | SN0169-92 |
| Salmonella | Negative | Conform | SN0170-1992 |
| Staphylococcus | <3 MPN/G | Conform | SN0170-1992 |
| Packing and Storage | 25kg bag&Leave in the shady and cool dry play | ||
| Expiration Date | 24 months | ||
Application of Noodle Reinforcement and Baking in Food
The unique viscoelasticity of Guruan powder can improve the strength, mixing and handling performance of dough. Its film-forming foaming ability can preserve air, control expansion, and improve volume, symmetry and texture. Thermal firmness provides the necessary structural strength and chewable characteristics. Water absorption improves the yield, softness and shelf life of baked products.
Application in Noodle Processing
In the production of hanging noodles, add 1%-2% grain dust, due to the shape of the sheet, the softness increases, so received to
improve the lifting, increase the strength, improve the tactility of the effect, cooking noodles, can reduce the noodle
ingredients to the soup dissolving, improve the efficiency of cooking noodles.
Application in fish, meat, and poultry products
The grain meal can combine fat and water at the same time increase the protein content, which makes the grain meal in meat,. There are also widespread applications in fish and household products. Gluten improves the utilization of beef, pork and lamb through a process of organizational remodeling.
Application of cheese analogues and pizza
Artificial cheese made from Guruan powder is indistinguishable from natural cheese in texture and taste. When used alone or in combination with soy protein, it replaces the expensive sodium caseinate and greatly reduces the cost of cheese production. Kluang powder is also used to strengthen the pizza surface, providing a crusty and crunchy texture that crisps the outer crust, adds chewy texture and reduces the transfer of moisture from the sauce to the interior of the pizza. The additive amount was 1%-2% of wheat flour matrix.
Application in seasoning
Guruan powder is also used to prepare soy sauce, and to make monosodium glutamate. The high glutamiculamine content of Guruan powder makes it an ideal primary material for manufacturing the latter. Compared with traditional soy sauce, soy sauce made from Guruan powder has light color, slow Browning rate, excellent flavor and good consistency.
