Vital Wheat Gluten The Insoluble Protein For Improved Texture And Elasticity In Dough For Baking And Cooking

Vital Wheat Gluten The Insoluble Protein for Improved Texture and Elasticity in Dough for Baking and Cooking

Introduction of Vital Wheat Gluten

Vital wheat gluten(VWG) is a insoluble protein and has much advantages such as high protein content, high adhesive, high digesting rate, high water absorption.Can be used in many kinds of food industry, obtained by physical extraction from quality hard raw wheat. It is insoluble in water. This protein appears as a fine, slightly yellowish powder and has a typical wheat taste.

Vital wheat gluten is commonly used in baking and cooking to improve the texture, elasticity, and structure of dough, particularly in bread-making. It is also a key ingredient in vegetarian and vegan meat substitutes, such as seitan, due to its high protein content and meat-like texture when cooked.

Main Uses of Vital Wheat Gluten

Vital wheat gluten(VWG) is the main ingredient in seitan (SAY-tan, also known as “wheat meat”), which is a much loved meat substitute and has first appeared during the 6th century as an ingredient in Asian cuisine. To prepare seitan at home, you generally mix the vital wheat gluten in its powdered form with spices and water to form a dough.

When the gluten dough is steamed, baked, boiled or otherwise cooked, it becomes chewy with a very meat-like texture – which is what makes seitan (and vital wheat gluten) such a popular food choice in the vegan community.

Product Characteristics:

Physical-chemical parameter

Nutritional information (For every 100g)

GMO:

This product do not contain any ingredient of GMO origin as mentioned in the EC Regulation No 1829/2003 on genetically modified food and feed.

Shelf life:

Total product shelf life of bulk delivered material is 24 months after production date if stored under recommended storage conditions. & storage conditions

Storage condition:

Store product in a dry and clean area (< 20°C, < 60% RH) away from odorous materials. And stock should undergo regular rotation.

Packaging :

1. Multilayer paper bags with poly-inner liner. Net weight: 25kgs

2. Big polywoven bags. Net weight: 1000 kgs

3. Other packing according to buyer's idea.

Labeling and marks

Language, Pattern and content details according to buyer's option.

Application in feed industry:

wheat protein powder can quickly absorb twice the weight of water at 30-80 ° C, and the protein egg content of dry wheat protein powder decreases with the increase of water absorption, which can prevent water separation and improve water retention. When 3-4% wheat protein powder is fully mixed with feed, it is easy to shape into granules due to its strong adhesion ability. After being put into water to absorb water, the beverage is enveloped in the structure of wet gluten network and suspended in water. The nutrition will not be lost and the utilization rate of fish can be greatly improved.

Henan Wheat Import And Export Company Limited, established in 2005, located in Zhengzhou City--Capital of Henan Province, the center of China mainland.