Instant Noodles 75.0% Wheat Gluten Protein

Introduction of Wheat Gluten Protein

Wheat gluten is a natural grain protein abstracted from meat,with an apperance of light yellow powder.It is composed of various amino acids, in which 15 kinds are necessary for human body.It's characteristics include strong hydroscopicity, viscoelasticity, extensibility, film formability, adhesion thermosetting property and liposuction emulsification.

Characteristics of Wheat Gluten Protein

Nutritional information (For every 100g)

Wheat Gluten Protein Pictures

Application of Wheat Gluten Protein

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.

3. Meat products such as ham sausage, sandwich and luncheon meat: Wheat Gluten is the best caking agent and filling agent for meat products and especially can replace lean meat in part when it is added to fish, sausage and meat cans to increase elasticity and density, decrease animal fat and cholesterol content, increase output and prolong shelf life.

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.