| Customization: | Available |
|---|---|
| CAS No.: | 11078-31-2 |
| EINECS: | 232-317-7 |
|
Still deciding? Get samples of US$ 0/Piece
Request Sample
|
Suppliers with verified business licenses
Audited Supplier Audited by an independent third-party inspection agency
Gluten, also known as active gluten flour, has a protein content of more than 80 per cent and a more complete amino acid composition, making it a nutritious and inexpensive plant-based protein source. Gluten is mainly composed of wheat gluten which is small in molecular weight, globular in shape and has good elongation, and wheat gluten which is large in molecular weight, fibrous in shape and has strong elasticity. When gluten absorbs water, it forms wet gluten with a network structure, which has good viscoelasticity, elongation, thermo-coagulability, emulsification, and film-forming properties, such as gluten, baked bran, moulded bran, ancient meat, vegetarian sausage, vegetarian chicken, vegetarian duck, oil gluten, etc. in the traditional products is a simple application of the above characteristics.
Gluten due to its rich natural information, economic benefits and other advantages quickly developed into a worldwide commodity, in the wheat producing areas --- the United States, Canada, Europe and Australia and other countries have a large number of production, in the industry has also been widely used in the early, its use and development research, in Japan, The use and development of research in Japan, the United States and other countries are increasingly popular
Flour fortification and baked goods: The most basic use of gluten is to adjust the protein content of flour. Many local flour producers meet the requirements for bread flour by adding gluten to low-gluten flours without the need to mix expensive, imported high-gluten flours.
Noodle Processing: In the production of hanging noodles, when adding 1% to 2% gluten, it receives improved workability and increased gluten strength due to the good shaping and increased softness of the pasta sheet.
Meat, Fish and Poultry Products: The ability of gluten to bind fat and water while increasing the protein content has led to a wide range of applications for gluten in meat, fish and poultry products as well. Gluten improves the utilisation of beef, pork and lamb through a process of tissue reconstitution, and gluten can be shaved into more flavourful steak-type products to convert less desirable fresh meat.
Aquaculture: (including fish and crustaceans) is an expanding industry. Modern aquaculture relies on feeding to increase production, and the properties of gluten cater for this need. Its adhesive properties bind small balls or pellets of feed together; its water insolubility prevents the balls from breaking up;
){kind=link}