Vital Wheat Gluten
Introduction
Vital wheat gluten is a natural vegetable protein derived from wheat or wheat flour with the starch removed. It consists of relatively high gluten content and plays as functional protein due to its good water absorption capacity and viscoelasticity of formed dough when hydrated.
Specification
| NO | ITEM | Analysis Result |
| 1 | Appearance | Light Yellow Power |
| 2 | Odour | Grain Fragrance |
| 3 | Moisture | ≤8.0% |
| 4 | Ash | ≤1.0% |
| 5 | Protein(N∗6.25) | ≥82% |
| 6 | Hydroscopicity | ≥170% |
| 7 | Granular(pass 200um) | ≥99% |
| 8 | Fat | ≥1.0% |
| 9 | Total Bacteria Count | ≤10000 |
| 10 | Mold Counting | 10/g |
| 11 | Coliform | ≤70/mg |
Application
Vital Wheat gluten is made from the gluten, or protein portion, of wheat, and used as a meat substitute, often to imitate the flavor and texture of duck, but also as a substitute for other poultry, pork, beef, and even seafood.
Wheat gluten(Vital wheat gluten) could be used as natural additive to be added into flour to produce wheat powder for bread, needle, dumpling and fine dried noodles.
