Vital Wheat gluten

Wheat Gluten is also called vital wheat protein, is a good modifying agent of dough, is a high-protein polymer separated from the wheat, made up of all kinds of amino phenol, is rich in vegetable protein nutritional resources. Because of their unique viscoelastic, extension, coagulation and film, emulsion liposuction, is widely used in the food industry as the basis raw materials, and, it is used in the production of high-quality and diverse food. At the same time, it is also widely used in animal feed, packaging, clothing and other industries.
Application
Wheat gluten is separated and extracted from high-quality wheat by three-phase separation technology. It contains 15 kinds of essential amino acids and has many characteristics such as strong water absorption, viscoelasticity, extensibility, film formability, adhesion thermocoagulability, liposuction emulsification and so on.  

Application of Noodle Reinforcement and Baking in Food
The unique viscoelasticity of Guruan powder can improve the strength, mixing and handling performance of dough. Its film-forming foaming ability can preserve air, control expansion, and improve volume, symmetry and texture. Thermal firmness provides the necessary structural strength and chewable characteristics. Water absorption improves the yield, softness and shelf life of baked products.
Application in Noodle Processing
In the production of hanging noodles, add 1%-2% grain dust, due to the shape of the sheet, the softness increases, so received to
improve the lifting, increase the strength, improve the tactility of the effect, cooking noodles, can reduce the noodle
ingredients to the soup dissolving, improve the efficiency of cooking noodles.
Application in fish, meat, and poultry products
The grain meal can combine fat and water at the same time increase the protein content, which makes the grain meal in meat,. There are also widespread applications in fish and household products. Gluten improves the utilization of beef, pork and lamb through a process of organizational remodeling.
Application of cheese analogues and pizza
Artificial cheese made from Guruan powder is indistinguishable from natural cheese in texture and taste. When used alone or in combination with soy protein, it replaces the expensive sodium caseinate and greatly reduces the cost of cheese production. Kluang powder is also used to strengthen the pizza surface, providing a crusty and crunchy texture that crisps the outer crust, adds chewy texture and reduces the transfer of moisture from the sauce to the interior of the pizza. The additive amount was 1%-2% of wheat flour matrix.
Application in seasoning
Guruan powder is also used to prepare soy sauce, and to make monosodium glutamate. The high glutamiculamine content of Guruan powder makes it an ideal primary material for manufacturing the latter. Compared with traditional soy sauce, soy sauce made from Guruan powder has light color, slow Browning rate, excellent flavor and good consistency.