Wholesale Wheat Starch and Vital Gluten Extraction for Bread Bakery

• Customization: Available
• Packaging Material: Plastic
• Storage Method: Frozen
• Model NO.: Vital Gluten
• Shelf Life: >12 Months
• Nutrient Composition: Protein
• Resource: Natural
• The content of active substances: 61%~90%
• Transport Package: by Sea with Container
• Specification: 25kg/ paper bag with PE inner,22mt/20′FCL with pal
• Trademark: ARGC
• Origin: Shandong
• HS Code: 11090000
• Production Capacity: 100 Ton/Tons Per Week

Product Description

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. 

Vital Wheat gluten is a meat-like, vegetarian food product, sometimes called seitan, mock duck, gluten meat, or wheat meat.

Vital Wheat gluten is made from the gluten, or protein portion, of wheat, and used as a meat substitute, often to imitate the flavor and texture of duck, but also as a substitute for other poultry, pork, beef, and even seafood.

Wheat gluten is produced by rinsing wheat flour dough in water until the starch separates from the gluten and washes away. 

Wheat gluten(Vital wheat gluten) could be used as natural additive to be added into flour to produce wheat powder for bread, needle, dumpling and fine dried noodles.

1.Bread. 
In the production of bread making flour, adding 2-3% wheat gluten powde (which can be increased or decreased according to the actual situation) can obviously improve the water absorption and enhance the stirring resistance of dough, shorten its fermentation time, increase the volume of bread products, make the texture of bread delicate and even, and greatly improve the color, appearance, elasticity and taste. It can also retain the bread aroma and moisture, keep fresh and ageless, prolong the storage life and increase the nutritional ingredients of bread.
2.Noodles, vermicelli and dumplings.
In the production of instant noodles, vemicelli and dumplings, adding 1-2% wheat gluten powder can obviously improve the processing properties of products, such as pressure resistance (convenient for  transportation and storage), bending resistance and tensile resistance, and increase the tenacity of noodles (improve taste), which is not easy to be broken, has soak resistance and heat resistance.Tasted slippery, non-sticky, rich in nutrition.
3. Steamed bread
In the production of steamed bread, adding 1% wheat gluten can enhance the quality of gluten, obviously improve the water absorption of dough, enhance the water holding capacity of products, improve the taste, stabilize the appearance and prolong shelf life.
4. Meat-based products
In the application of sausage, adding 2-3% wheat gluten can enhance the elasticity, toughness and water holding capacity of the products, so that they can be boiled or fried for a long time without breaks. When wheat gluten powder was used in meat-rich sausage products which has high fat content, its emulsification is more obvious.
5. Surimi-based products
In the production of fish cake, adding 2-4% wheat gluten powder can enhance the elasticity and cohesiveness of fish cake by its strong water absorption and ductility. In the production of fish sausage, adding 3-6% wheat gluten powder can protect the quality of products from high temperature treatment.

Item	Specification	Results	Methods
Organoleptic Data
Appearance & Color	Light yellow powder	Conform
Odor & Taste	Normal taste,grain sweet smell	Conform
Process Data
Protein	Min.82%(N 6.25)	83.4%	GB/T 5497-1985
Ash	Max.1.0%	0.89%	GB/T 5505-2008
Moisture	Max.8%	7.2%	GB/T 5497-1985
Water absorption rate	Min.150%(on dry basis)	159%	SN/T 0260-1993
Mesh Size	Min.95% Sieve 80 mesh	98.5%	GB/T 5507
Physical Characteristics
DDT	≤0.1mg/Kg	Conform	WM2-2001
BHC	≤0.1mg/Kg	Conform	WM2-2001
Microbiology
Total Yeast	35CFU/g	<10 CFU/g	GB/T4789.15-2010
Mold	50CFU/g	Conform	GB/T4789.15-2010
E.Coli	<3 MPN/g	Conform	SN/T 0169-2010
Salmonella	Negative	Conform	SN/T 0170-1992