Vital Wheat Gluten
Gluten powder is a scientific name, commonly known as active wheat gluten powder or wheat gluten protein powder, which is a protein powder extracted from wheat flour. Gluten flour contains 70% to 85% of protein, containing various essential amino acids for the human body. It is a nutritious and high-quality natural protein resource.
Features
- High-elasticity and swelling power.
- Keeps dough moist.
- Gives soft, chewy texture.
- Gives shape and structure to the product.
Benefits
- With binding properties, it holds the particles of the dough together more firmly.
- Protects the dough from breaking apart while processing into a Pizza base.
- Reduces chances of type 2 Diabetes.
- Also acts as a prebiotic, feeding good bacteria.
Applications
- Bakery: When making bread, adding 2% gluten powder to the flour can significantly improve the water absorption of the dough, making it more resistant to stirring and shortening the fermentation time.
- Meat Products: When making meat products, adding 35% gluten powder can improve the quality decline caused by high temperature treatment, enhance the elasticity, toughness, and water retention of the finished product, and make it more resistant to cooking.
- Pasta Making: The stickiness, cracks and breakage of pasta can be minimized on supplementing wheat flour with vital gluten. This VG addition in pasta formulations improves cooking quality, provides good, cooked firmness, increase resistance to breakage and improves heat tolerance in canned retorted pasta products.
- Adding 12% gluten powder to health foods can effectively increase their protein content, as well as increase the content of calcium, phosphorus, and iron.
- Noodles: Adding 12% gluten powder to the production of instant noodles and dumplings can significantly improve the pressure resistance, bending resistance, and tensile strength of the finished products. Eating has a better taste and richer nutrition.