Corn an Wheat Processing products


Wheat Processing products: vital wheat gluten

What is wheat gluten?
It is the gluten in wheat flour that is responsible for the unique features of bread – features which are not possible with other cereal flours.

Gluten is an unusual protein that possesses a special visco-elastic property.  As a functional protein, it contributes to the theological features of dough.

What are the benefits of wheat gluten?
Wheat flour contains gluten but not to the extent desired.  Many bakery goods can benefit from the addition of gluten but its effect on bread is remarkable.  A partial list of the advantages includes:

Gluten absorbs nearly twice its weight of water and retains a portion of it in the final product, thereby increasing the yield.

The retained moisture restarts staling, leading to longer shelf life.

Gluten traps  the gases in the dough more effectively, allowing better oven spring and larger volume.

The typical taste of bread is enhanced.

The colour, especially of the crust, is improved.

Being a protein, gluten improves the nutritional value.

Gluten aids in the machinability of the dough, particularly in the clean-up stage.

The crumb structure is made finer and more uniform.

The texture is rendered softer.

Thin slicing without breakage is possible.

What is the usage level of wheat gluten?
Depending upon the quality of flour, the recommended usage is between 3% and 5% of the weight of flour.

Can other foods benefit from gluten?
Gluten is an excellent binder in comminuted foods, both vegetarian and non-vegetarian.  The binding action manifests itself even without heating, making it ideal for use in frozen and canned foods.  In aqua feed, gluten combines the role of nutrient and binder.

 wheat gluten
Wheat gluten is manufactured  in an ultra-modern facility , A proprietary process is employed that ensures that gluten extracted from wheat, dried, and packed is nearly identical with its natural form and retains its vitality.             

 SPECIFICATIONS OF WHEAT GLUTEN

NO

PARAMETERS

UNIT

STANDARD SPECIFICATIONS

1

2

3

4

5

6

Appearance

Smell

Moisture

Protein (N x 5.7)

Ash

Water absorption

-

-

%

%

%

%

White to light brown powder

No disagreeable odour

8 max

75 min

0 max

170 min

Packing
Wheat gluten is supplied in attractive 25 kg HDPE bags.  These bags are either LDPE laminated or have an additional superior LDPE liner.  To suit customers’ requirements, it can also be provided in polypropylene and kraft paper packaging.

Storage
Wheat gluten should be stored in a cool, dry environment, away from sunlight.