Wholesale high quality wheat gluten flour
| Product name |
Wheat flour |
| grade |
Food grade |
| Appearance |
white powder |
| Raw materials |
100% wheat |
| Storage |
Cold and dry place |
Flour is a powder made from wheat. According to the protein content of flour, it can be divided into high-gluten flour, medium-gluten flour, low-gluten flour and non-gluten flour.
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item
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value
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Type
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All-Purpose Flour
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|
Made From
|
Wheat
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Certification
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ISO, HALAL
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Weight (kg)
|
50kg
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|
Shelf Life
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12 months
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Packaging
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Bag
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NAME
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Pure Wheat Flour
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Raw material
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100% Organic Farmed Wheat
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Product name
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Nutrition Healthy Flour
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Color
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White
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Packing
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25/50kg
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Usage
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Cooking Recipes
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Ingredient
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Chemical-free
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PROTEIN
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12%min
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Package
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2/5/10/25/50 Kg Bags
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Qulity
|
Smooth
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(1) Sufficient protein quality and good quality protein.
(2) Sufficient sugar and amylase to supply sugar for yeast fermentation.
(3) Enough a-amylase adjusts the gelatinity of starch.
It has a light wheat flavor and a protein content of 75% to 85%. It is a nutritious plant protein resource. It has viscosity, elasticity, extensibility, film-forming and liposorption properties, and is an excellent dough improver. It is widely used in the production of bread, noodles, and instant noodles. It can also be used as a water-retaining agent in meat products. It is also the basic raw material for high-end aquatic feed. In the production of various health foods and infant foods, 1-2% gluten is added as a protein additive.
1. Pasta
In the production of special flour for bread, adding 2-3% gluten according to the characteristics of the flour itself can significantly improve the water absorption of the dough, enhance the dough's stirring resistance, shorten the dough fermentation time, increase the specific volume of the finished bread, make the texture of the filling fine and uniform, and greatly improve the color, appearance, elasticity and taste of the surface. It can also retain the gas during fermentation, so that it has good water retention, keeps fresh and does not age, prolongs the storage life, and increases the nutritional content of the bread. Adding 1-2% gluten in the production of instant noodles, longevity noodles, noodles, and dumplings special flour can significantly improve the processing properties of the products such as pressure resistance, bending resistance and tensile strength, increase the toughness of the noodles, and make them not easy to break during processing. They are resistant to soaking and heat. The taste is smooth, non-sticky, and rich in nutrition. In the production of steamed buns, adding about 1% gluten can enhance the quality of gluten, significantly improve the water absorption rate of the dough, enhance the water holding capacity of the product, improve the taste, stabilize the appearance, and extend the shelf life.
2. Meat products
Application in meat products: When producing sausage products, adding 2-3% gluten can enhance the elasticity, toughness and water retention of the product, so that it will not break even after long cooking and frying. When gluten is used in meat-rich sausage products with high fat content, the emulsification is more obvious.
3. Aquatic products
Application in aquatic product processing: Adding 2-4% gluten to fish cakes can enhance the elasticity and adhesion of fish cakes by using its strong water absorption and ductility. In the production of fish sausages, adding 3-6% gluten can change the defects of product quality decline introduced by high temperature treatment.
4. Health products
Application in health care baby products: In the production of infant food of various health foods, adding 1-2% gluten as a protein additive, the amino acid content of the food is above 85%, which can fully guarantee nutrition. At the same time, it increases the content of calcium, phosphorus and iron, especially the calcium content is much greater than that of eggs, beef and other foods, which is more conducive to the healthy development of infants and adolescents.
5. Feed industry
Application in feed industry: Gluten can quickly absorb twice its weight of water at 30-80ºC. When dry gluten absorbs water, the protein content decreases as the amount of water absorbed increases. This property can prevent water separation and improve water retention. After 3-4% gluten is fully mixed with feed, it is easy to shape into particles due to its strong adhesion ability. After being put into water to absorb water, the beverage is encapsulated in the wet gluten network structure and suspended in the water. The nutrition will not be lost, which can greatly improve its utilization rate by fish and other animals.
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Wholesale high quality wheat gluten flour
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