Feed Grade Toughness 85% Wheat Gluten Protein
Wheat Gluten Protein Application
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.
Introduction of Wheat Gluten Protein
Gluten Series
Protein 75% (N*5.7) Vital Wheat Gluten food grade
Protein 78% (N*5.7) Vital Wheat Gluten food grade
Characteristics of Wheat Gluten Protein
| Form | Cylindrical pellet |
| Color | Slightly yellowish |
| Smell | No smell |
| Flavour | Natural wheat |
Nutritional information (For every 100g)
| Enery Value | 370 kcal or 1548 KJ |
| Carbonhydrates | 13.80 g |
| Protein | 75.00 g |
| Total fat | 1.20 g |
| Saturated fat | 0.27 g |
| Trans fac | None |
| Fibre | 0.60 g |
| Soidum (Na) | 29.00 mg |
Wheat Gluten Protein Pictures
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.
Our Services
1. Supply high quality products with a reasonable price in
additives industry.
2. Arrange the orders and shipping with cus requests in time,
According to the different countries export policy provide complete
customs clearance documents.
3. Provide agile and safe payments.
4. We can in charge of all if our products have quality problems.
