Vital wheat gluten

Wheat protein including two a is glutenin; One is gliadin. One glutenin is divided into high molecular weight and low molecular weight, high molecular weight function is the largest, direct and wheat of strength degree relevant. Because the wheat of these polymer glutenin so it can make the noodles pie, etc.
Vital wheat gluten feed water can be formed after a wheat gluten from extracting substances, flour processing plants and pastry factory commonly used a thickening agent the sticky. Fisherman identification of wheat protein simple method is: white, thin and without noise, add a small amount of sliding not water move into ChouHu shape placed after five minutes, put it pulled, could feel some flexibility. Low quality is very bad, gently pull broke, there is no flexibility.
Wheat flour typically contains 9% ~ 14% of protein, so it is people daily food the main source of protein. Add the active gluten powder the dough, stretchy improve, flexible increase, also be modified to touch. In the noodles production process by adding 1% ~ 2% of active gluten powder, can improve the noodles, reduce the ratio cut rate of the noodles, article delay outspread. Because of activity from wheat gluten powder extracted, so it's a very promising natural dough improver. Wheat protein because of their excellent technical performance and nutritional value, in the food industry widely application. Wheat gluten used in baking industry than other food industry benefits more wheat gluten, use can increase the dough, retained gas and control stretchy inflation make bread volume consistently.
In a foreign country, wheat gluten as food additives is often add in cereal breakfast food, wheat gluten powder with improved breakfast food and milk to drink, taste good, with good nutrition. The international market of cookies, mostly contains wheat gluten snacks, such as our country all Fried gluten products, Japan of the cake, the United States of plant protein type snacks, Australia's a waffle. Although gluten protein, but the lack of lysine and other edible protein, can assure nutrition mixed fully, gluten in fat, sugar content is low, it fit with the people of low sugar diet structure, low fat requirements. At the same time including calcium, phosphorus, iron content high, the content of calcium in gluten is far greater than eggs, beef, etc, therefore gluten protein in food health food, baby food have been widely used.

Others: Sucralose                   Stevia