Top Grade Vital Wheat Gluten 83% Protein US$1.30-US$1.50

1. Adding a certain amount of gluten into the bread special flour can obviously improve the water absorption of dough, enhance the dough's mixing resistance, shorten the fermentation time of dough, make the specific volume of bread products become larger, and thus have a significant improvement in color, elasticity and taste. 

 

2. Adding a certain amount of gluten to noodles powder can improve the processing properties of noodles, such as pressure resistance, bending resistance and tensile resistance, so as to increase the toughness of noodles, and the taste of glutinous smooth. 

 

3. In the production of meat products, especially sausage, the addition of gluten can enhance the elasticity, toughness and water retention, and significantly improve the emulsification of the product, making the external form and color of meat products more durable and improved. 

 

4. In health care products, gluten can not only ensure the comprehensive nutrition, but also improve the content of calcium, phosphorus, iron, etc., which is conducive to the health of users and the comprehensive absorption of nutrition. 5. In the feed industry, the existence of
gluten can improve water retention and adhesion, which is easy to granulate and facilitate processing and production.