Wheat Gluten with 70% - 85% Protein Content for Enhanced Dough Elasticity and Natural Binding in Food Applications
Price:
Negotiable
MOQ:
500g, 1kg or 25kg for sample, 1000kg for commercial order
Delivery Time:
In 3 working days
Brand:
Zorui
Product Description
Wheat Gluten CAS 8002-80-0
Wheat Protein Powder
Wheat protein powder, also known as active gluten flour and gluten, is a natural protein extracted from wheat (flour) and consists of a variety of amino acids. This versatile ingredient is ideal for enhancing the texture and nutritional value of various food products.
Key Benefits
- Enhances dough elasticity and strength
- Improves the texture and structure of baked goods
- Increases protein content in food formulations
- Acts as a natural binder and stabilizer
Target Industries & Applications
Ideal for use in bakeries, food processing plants, and nutritional supplement manufacturers. Common applications include bread, noodles, pasta, meat alternatives, and protein bars.
Technical Specifications
| Alias | Food Name | Content Reference | Energy |
|---|---|---|---|
| Active Gluten Flour | Wheat Protein Powder | Approximate content per 100g of food | 114 kcal |
Product Introduction
Wheat gluten is a protein complex derived from wheat flour, primarily consisting of glutenin and gliadin. It is known for its excellent elasticity and ability to trap gas during fermentation, making it a key ingredient in bread-making and various food products. Wheat gluten is widely utilized in the food industry for its functionality in enhancing texture, structure, and nutritional content.
Physical and Chemical Specifications
| Property | Specification |
|---|---|
| Chemical Composition | Primarily composed of glutenin and gliadin |
| Appearance | Light beige to off-white powder |
| Protein Content | 70% - 85% |
| Solubility | Insoluble in water |
| Storage Condition | Store in a cool, dry place, away from moisture |
| Shelf Life | Typically 12 - 24 months if stored properly |
Product Functions
- Elasticity and Structure: Provides elasticity and strength to dough, making it ideal for bread and other baked goods
- Binder: Acts as a binding agent in meat substitutes and vegetarian products, enhancing texture and mouthfeel
- Nutritional Enhancer: Increases protein content in various formulations, beneficial for protein-enriched dietary products
- Thickening Agent: Can be used to improve the viscosity of soups, sauces, and gravies
Application Areas
- Baked Goods: Essential in bread, rolls, and pastries to improve dough handling and texture
- Meat Alternatives: Widely used in products like seitan, providing a chewy, meat-like texture for vegetarian and vegan diets
- Snacks: Employed in snack foods to enhance texture and binding properties
- Nutritional Products: Incorporated into protein bars and health supplements to increase protein content
Manufacturing Process
- Raw Material Sourcing: Sourced from high-protein wheat varieties suitable for gluten extraction
- Wheat Flour Preparation: Flour is mixed with water to form a dough, which is then hydrated to activate gluten
- Washing: The dough is washed to remove starch and soluble proteins, leaving behind the gluten network
- Drying: The gluten is dried to produce a stable powder form that can be packaged for distribution
- Quality Control: Comprehensive testing ensures compliance with food safety and quality standards
Why Choose Us
- High Quality: Our Wheat Gluten is produced under stringent quality control measures to ensure optimal protein content and performance
- Technical Expertise: Our knowledgeable team provides formulation support and technical assistance across various applications
- Competitive Pricing: We offer attractive pricing structures suitable for both bulk orders and specialty formulations
- Sustainability: Committed to environmentally responsible practices in sourcing and manufacturing
Frequently Asked Questions
What is Wheat Gluten used for?
Wheat Gluten is primarily used in baking to improve the elasticity and strength of dough, as well as in meat alternatives to enhance texture.
Is it safe for consumption?
Yes, Wheat Gluten is generally recognized as safe for consumption; however, individuals with celiac disease or gluten sensitivity should avoid it.
How should it be stored?
Store in a cool, dry place away from moisture to maintain quality and prevent spoilage.
What is the shelf life of Wheat Gluten?
Wheat Gluten typically has a shelf life of 12 to 24 months when stored properly.
Can I request samples for testing?
Yes, samples are available upon request. Please contact us for more information.
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Get in Touch
Have questions about our products or want to discuss a custom order? Our team is ready to help you.
Company
Shanxi Zorui Biotechnology Co., Ltd.
Location
Huiquan Square F14, No.1450 SH Caohejing Hi-Tech Park, Datong, Shanxi, China
Contact Person
Julie