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Own Plant Base Vital Wheat Gluten Food Grade Vital Wheat Gluten with 82.5% Protein Min Vital Wheat Gluten for Bait

China Own Plant Base Vital Wheat Gluten Food Grade Vital Wheat Gluten with 82.5% Protein Min Vital Wheat Gluten for Bait, Find details about China Non GMO Wheat Gluten, Vital Wheat Gluten from Own Plant Base Vital Wheat Gluten Food Grade Vital Wheat Gluten with 82.5% Protein Min Vital Wheat Gluten for Bait

Model NO.
Vital Wheat Gluten
Trademark
ARGC
Transport Package
by Sea with Container
Specification
25kg/ paper bag with PE inner,22mt/20′FCL with pal
Origin
Shandong
HS Code
11090000
Model NO.
Vital Wheat Gluten
Trademark
ARGC
Transport Package
by Sea with Container
Specification
25kg/ paper bag with PE inner,22mt/20′FCL with pal
Origin
Shandong
HS Code
11090000
Own Plant Base Vital Wheat Gluten Food Grade Vital Wheat Gluten with 82.5% Protein Min Vital Wheat Gluten for BaitOwn Plant Base Vital Wheat Gluten Food Grade Vital Wheat Gluten with 82.5% Protein Min Vital Wheat Gluten for BaitWheat 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. 
Own Plant Base Vital Wheat Gluten Food Grade Vital Wheat Gluten with 82.5% Protein Min Vital Wheat Gluten for Bait
Own Plant Base Vital Wheat Gluten Food Grade Vital Wheat Gluten with 82.5% Protein Min Vital Wheat Gluten for Bait

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.
Own Plant Base Vital Wheat Gluten Food Grade Vital Wheat Gluten with 82.5% Protein Min Vital Wheat Gluten for Bait


Own Plant Base Vital Wheat Gluten Food Grade Vital Wheat Gluten with 82.5% Protein Min Vital Wheat Gluten for Bait1.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.
Own Plant Base Vital Wheat Gluten Food Grade Vital Wheat Gluten with 82.5% Protein Min Vital Wheat Gluten for Bait
Own Plant Base Vital Wheat Gluten Food Grade Vital Wheat Gluten with 82.5% Protein Min Vital Wheat Gluten for Bait
ItemSpecificationResultsMethods
Organoleptic Data
Appearance & ColorLight yellow powderConform 
Odor & TasteNormal taste,grain sweet smellConform 
Process Data
ProteinMin.82%(N 6.25)83.4%GB/T 5497-1985
AshMax.1.0%0.89%GB/T 5505-2008
MoistureMax.8%7.2%GB/T 5497-1985
Water absorption rateMin.150%(on dry basis)159%SN/T 0260-1993
Mesh SizeMin.95% Sieve 80 mesh98.5%GB/T 5507
Physical Characteristics   
DDT≤0.1mg/KgConformWM2-2001
BHC≤0.1mg/KgConformWM2-2001
Microbiology
Total Yeast35CFU/g<10 CFU/gGB/T4789.15-2010
Mold50CFU/gConformGB/T4789.15-2010
E.Coli<3 MPN/gConformSN/T 0169-2010
SalmonellaNegativeConformSN/T 0170-1992
Own Plant Base Vital Wheat Gluten Food Grade Vital Wheat Gluten with 82.5% Protein Min Vital Wheat Gluten for Bait
Own Plant Base Vital Wheat Gluten Food Grade Vital Wheat Gluten with 82.5% Protein Min Vital Wheat Gluten for BaitOwn Plant Base Vital Wheat Gluten Food Grade Vital Wheat Gluten with 82.5% Protein Min Vital Wheat Gluten for BaitOwn Plant Base Vital Wheat Gluten Food Grade Vital Wheat Gluten with 82.5% Protein Min Vital Wheat Gluten for Bait

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