Application of Food grade Vital Wheat Gluten: 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! Instant noodles, longevity noodles, noodles:?...