vital wheat gluten

Descripción del producto

Wheat gluten,also called vital wheat gluten,wheat gluten meal,wheat gluten concentrate,seitan,wheat meat,Mock duck,gluten meat,or simply gluten, is a food made from the gluten of wheat.It is made by washing wheat flour dough with water until the starch dissolves,leaving insoluble gluten as an elastic mass which is then cooked before being eaten.
wheat gluten is an alternative to soybean-based meat substitutes such as tofu.Some types of wheat gluten have a chewy and stringy texture more like that of meat than most other substitues.Wheat gluten is often used instead of meat in Asian,vegetarian,buddhist and macrobiotic cuisines.Simulated duck is a common use for wheat gluten.
Wheat gluten is most popular in Japan and China, where it was first developed, as well as in the cuisines of other East and Southeast Asian nations. In Asia, it is commonly found on the menus of restaurants catering primarily to Buddhist customers who do not eat meat.
Seitan was first popularized in western nations during the second half of the *0th century through its promotion by proponents of the macrobiotic diet.In some areas of the West, prepared wheat gluten is available only in Asian markets and health food stores, although gluten flour is commonly available in supermarkets.
Application:
1,Bread: Add 1% to 3% of wheat gluten (depending on gluten content of flour) to increase dough strength, viscoelasticity, extensibility and stability, keep gases generated in proofing period, control expansion and keep uniform volume. Gluten is renowned for maintaining form, improving bread quality, prolonging aging time and providing nourishment and is totally distinctive from other chemical gluten agents!
2,Instant noodles, longevity noodles, noodles: Add 1% to 2% of wheat gluten to increase the toughness of noodles. The processing noodles are renowned for being uneasy for breakage, boiling and soaking for a long time, pliable and delicious.
3,Meat products such as ham sausage, sandwich and luncheon meat: Wheat Gluten is the best caking agent and filling agent for meat products and especially can replace lean meat in part when  it is added to fish, sausage and meat cans to increase elasticity and density, decrease animal fat and cholesterol content, increase output and prolong shelf life.
4,Raw material for assorted vegetables, delicious gluten, bean curd drumsticks and bean curd sausage: Wheat gluten can change food structure and flavor and provide nourishment. As a kind of low fat and non-alcohol product, it is a kind of popular nutrient food among families in the world.
5,Basic raw material for the high-grade fine fodders for prawn, eel, crab and valuable fries. Wheat gluten can increase nutritious value of fodders by virtue of multi-ammonia-acid high protein, increase fodder utilization in the water by virtue of viscoelasticity and reduce pollution of water resources.
Specification:
Protein:min *0%;Moisture:max 8%;Ash:max 1.0%;Fineness:min *5%;Water Absorption:min **0%;
Melamine:null;Salmonella:null;Coliforms:<*0mpn/**0g;Pb:<0.5mg/kg;As:<0.5mg/kg