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1, in the bread flour, add a certain amount of gluten, can significantly improve the water absorption of the dough, enhance the mixing resistance of the dough, shorten the fermentation time of the dough, so that the specific volume of the finished bread becomes larger, so that in the color, elasticity and taste has a significant improvement.
2, to add a certain amount of gluten to the noodle flour, can improve the compression resistance of noodles, bending resistance and tensile strength and other processing properties, thereby increasing the toughness of the noodles, and edible texture of glutinous and smooth.
3, in meat products, especially sausage production, adding gluten can enhance the elasticity, toughness, water retention, as well as significantly improve the emulsification of the product, so that the external form of meat products, color and lustre is more durable and improved.
4, in the health care products, gluten can not only ensure the full range of nutrients, but also improve the content of calcium, phosphorus, iron, etc., in favor of the health of the user and the full range of nutrients and absorption.
5, in the feed industry, the presence of gluten can improve the water retention and adhesion, which is easy to granulate, convenient processing and production.
Uses of Gluten.
Gluten is a high protein polymer derived from wheat that has a variety of uses. In the food industry, it can be used as a foodstuff or ingredient with an improved effect on dough.
For example, in the production of special flour for bread, the addition of 2-3% of gluten can improve the water absorption of the dough, enhance the resistance to mixing, shorten the fermentation time, and improve the texture and nutritional composition of the bread.
In the instant noodles, noodles, noodles, dumplings, special powder production by adding 1-2% gluten, can increase the product's resistance to pressure, bending resistance and tensile strength, improve processing performance. In the production of steamed bread, add about 1% of gluten can enhance the quality of gluten, improve the taste. In addition, gluten can also be used in feed, chemical and paper industries.
As a nutritious plant protein resources, gluten can also be made into a set of nutrition, health care, convenience in one of a variety of foods.
Chemical Properties of Gluten.
Product Method of Bulk Gluten Powder.
It is the by-product of wheat flour after washing and extracting starch, and it is made by vacuum drying after sufficiently washing away the water-soluble protein.
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