Product characteristics

Viscoelasticity

The gliadin molecule in gluten protein is spherical, with small molecular weight, extensibility, but small elasticity; The glutenin molecule is fibrous, with large molecular weight and elasticity, but low extensibility. The combined action of these two makes gluten powder have unique viscoelasticity that other plant proteins do not have.

Extensibility

Elongation refers to the performance of pulling the gluten block to a certain length without fracture, which can be expressed by the maximum length of the gluten block when it is pulled to fracture. The extensibility of gluten is divided into three levels: gluten with poor extensibility, gluten with medium extensibility and gluten with good extensibility.

Film formability

The film formability of gluten powder is the direct expression of its viscoelasticity.  Due to the elasticity of gluten, CO2 or water vapor are surrounded by continuous protein phase and filled with gas, making the gluten spongy or fibrous structure, forming membrane gluten.

Application

Food industry

Flour fortification and baking food

The most basic use of gluten powder is to adjust the protein content of flour. Many local flour manufacturers add gluten powder to low-gluten flour to meet the requirements of bread flour without mixing expensive and imported high-gluten flour.

Noodle processing

In the production of  noodles, when 1%~2% gluten powder is added, the operability and strength of noodles can be improved.

Meat, fish and poultry products

Gluten powder can combine fat and water while increasing protein content, which makes it widely used in meat, fish and poultry products.Gluten improves the utilization of beef, pork and mutton through the process of tissue reconstruction. Gluten can be cut into more delicious steak-type products to convert less ideal fresh meat.

Feed industry

Gluten powder can combine fat and water while increasing protein content, which makes it widely used in meat, fish and poultry products. The use of beef, pork and mutton is improved through the process of tissue reconstruction. The gluten can be cut into more delicious steak-type products to convert the less ideal fresh meat.

Development prospects

Gluten powder, also known as wheat gluten, is a natural protein extracted from wheat. The color is pale yellow, and the protein content is as high as 75%~85%. It contains 15 essential amino acids for human body. It is a nutritious and cheap source of plant protein. Because of its viscoelasticity, extensibility and film-forming properties, it is widely used in the food industry such as bread, pasta and instant noodles. In addition, it can also be used to maintain moisture in meat products to improve their storage quality.