Gluten,Wheat

Superiority:

Description: wheat gluten is a natural grain protein abstracted from wheat, with an appearance 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,adhension thermosetting property and liposuction emulsification.
Wheat gluten is a fine paste modifying agent,which could oboviously improve the hydroscopicity of the paste and enhance the resistance to stir. It is widely used in the production of bread, noodles and instant noodles in order to enhance their tenacity. It is also a flour gluten fortifier which is used in the production of high gluten flour and bread flour. Besides, it can strengthen the products'elasticity, tenacity and water holding capacity when it is used in meat products.Meanwhile, it is the basic material of upscale aquatic feed. Due to its strong adhesive capacity, it is easy to be shaped to granule and after it is put into the water and soaked, the feed is covered in the network structure of the wet gluten and suspended in water, then the nutrition will not run and the raising utilization of the fish and seafood is greatly inproved. The use of wheat gluten is also an effective method to increase protein content of the food.

Uses:

1.It can be used as natural additive to be added into flour to produce wheat powder for bread, needles, dumplings and fine dried noodles. 
2. It can be used in the food industry to produce gluten, bran dough, ham sausage, steamed bean curd roll vegetarian "chicken", lunch meat canned food, etc. 
3. It can be used as replacer of a-starch to be used in the feed of eel and turtle, or used as a protein resource to replace fish powder. 
4. It can be used in bulked feed to offer protein and improve the outlook of feed. Moreover, it also can be used to increase the vegetable protein assay of food.
5. Its sweetener power (in 10%m/m solution) is equivalent to the 75% of the sucrose.