Feed Grade Toughness 85% Wheat Gluten Protein

Wheat Gluten Protein Application
 

1. Bread: Add 1% to 3% of wheat gluten (depending on gluten content of flour) to increase dough strength, viscoelasticity, extensibility and stability, keep gases generated in proofing period, control expansion and keep uniform volume. Gluten is renowned for maintaining form, improving bread quality, prolonging aging time and providing nourishment and is totally distinctive from other chemical gluten agents!
2. Instant noodles, longevity noodles, noodles: Add 1% to 2% of wheat gluten to increase the toughness of noodles. The processing noodles are renowned for being uneasy for breakage, boiling and soaking for a long time, pliable and delicious.

Introduction of Wheat Gluten Protein

 
Gluten Series
 
Protein 75% (N*5.7) Vital Wheat Gluten food grade
Protein 78% (N*5.7) Vital Wheat Gluten food grade
 

Characteristics of Wheat Gluten Protein

Nutritional information (For every 100g)

Wheat Gluten Protein Pictures

 
Feature of Wheat Gluten Protein
 
· Regular wheat-straw pellets are virtually dust free.
· Environment friendly – the waste can be used as an excellent fertilizer. Short compost time – carbon neutral in 1 year.
· Reduce the storage space needed for bedding.