Complaint
Wheat gluten
Wheat gluten is a natural grain protein abstracted from wheat, with an appearance of light yellow powder. It is composed of various amino acids. It's characteristics include strong hydroscopicity, viscoelasticity, extensibility, film frmability, adhesion thermosetting property and liposuction emulsification.
Quality index
NO. |
ITEM | STANDARD |
ANALYSIS RESULT |
II | |||
1 | APPEARANCE | LIGHT YELLOW POWDER | LIGHT YELLOW POWDER |
2 | ODOUR | GRAIN FRAGRANCE | GRAIN FRAGRANCE |
3 | MOISTURE | ≤8% | 6.94% |
4 | PROTEN(DRY BASE) (N*6.25) | ≥82.5% | 82.7% |
PROTEN(DRY BASE) (N*5.7) | ≥75% | 75.4% | |
5 | ASH(DRY BASE) | ≤1.0% | 0.83% |
6 | HYDROSCOPICITY(DRY BASE) | ≥160% | 171% |
7 | GRANULARITY | CB30≥99.5%,CB36≥95% | CB30:99.80%;CB36:96.6% |
8 | FAT(DRY BASE) | ≤1.0% | 0.90% |
9 | ABIO-ARSENIC | ≤0.1 PPM | <0.05 PPM |
10 | LEAD | ≤0.2 PPM | <0.1 PPM |
11 | ALUMINIUM | ≤100 PPM | <10 PPM |
12 | MOULD COUNT | ≤100 CFU/g | <10 CFU/g |
13 | COLIFORM | <3MPN/g | <3 MPN/g |
Vital wheat gluten, or also sometimes known as wheat gluten or gluten flour, is a flour that is extremely high in wheat protein - gluten. To put it into context, normal all purpose flour contains about 9-11% protein, bread flour with 11-13%, while a whopping 70% of wheat gluten is made from protein.
