小麦谷

Wheat Gluten is also named as Active Wheat Protein, it is made from selected wheat, which still keeps the most important active character after drying the gluten protein to some degree. It meets the multi-functional needs of foods, because of its incomparable glutinosity and bibulous quality than other plant protein. EFFECT/USAGE Wheat Gluten (Active Wheat Protein) is a fine dough improver, widely applied in the productions of special bread flour, baking bread, noodles and fast foods, also can be as stuff and anti-drying agent for meat products. 1. To improve the quality of baking foods, it can shorten the yeasting time of dough, making the bread, Caramel treats and fried food with better color, scent and flavor. 2. To distinctly improve the anti-collapse stress, anti-bending strength and tensile stress of noodles & dumpling wrappers, making the noodles & dumplings to be strong, constant and tasty. 3. To adjust the protein quantity and quality of dough, increase the quality of baking products according with the enterprise standard or requirements from customers. 4. To enhance the solidification, brittleness and nutrition of semi hard biscuits, breakfast cereal including some leisure foods. 5. To make some fake meats like vegetarian foods, also as fine binding and high nutrient of pet foods. 6. To conveniently manufacturing meat, fish & poultry food for its quality of adhesion & cohesion PRODUCT BASIC TARGET:Protein ≥77% (N×5.7 ) ≥84% (N×6.25) Ash ≤1.0% Moisture ≤10% Fat ≤1.5% Fineness80 mesh ≥99.0% Water Absorption Rate ≥150 Odor / Taste Wheat flour odor and taste Color Yellowish DOSAGE: for bread flour, bread or noodles 5000--30000g/1000kg flourFor other foodsadjust the dosage according to test result.APPLICATION METHOD: to add in bulk evenly mixed powder at distribution system, or add at the appropriate place into twisted cage by using of micro-feeder. STORAGE/SHELF-LIFE: under cool, dry, ventilated condition with original seal, shelf-life of 2 years