Food additives GLUTEN Raw Materials powder CAS 8002-80-0

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GLUTEN powder is a kind of nutrient extracted from wheat flour. It is a plant protein consisting mainly of glutenin and glutenin. It has a light yellow color. It has many physical properties, such as viscosity, strong water absorption, extensibility, film forming, liposuction, and heat setting.

Functions of GLUTEN powder

1. Forming gluten network: When gluten protein combines with water, it forms a complex network structure, namely the gluten network. The gluten network is like a net that wraps the starch granules in the dough, giving the dough good elasticity and ductility.

2. Giving pasta a unique taste and structure: The gluten network is the key to forming the unique taste and structure of various pasta. For example:

Bread: The gluten network produces gas during the fermentation process, forming a honeycomb structure inside the bread, making it soft and porous.

Noodles: The gluten network gives noodles a chewy and smooth taste.

Dumpling skin: The gluten network makes the dumpling skin flexible and not easy to break.

3. Provide nutrition: Gluten protein contains a certain amount of amino acids, which can provide nutrition for the human body.

Application of GLUTEN powder

Improve the processing properties of dough: Gluten protein can improve the water absorption, gas retention and extensibility of dough, making it easier to process into various pasta.

Increase the nutritional value of pasta: Gluten protein contains a certain amount of protein, which can increase the nutritional value of pasta.

Give pasta a rich flavor: Gluten protein will produce complex chemical reactions during the baking process, giving pasta a unique aroma and flavor.

Production methodprocess of GLUTEN powder

GLUTEN powder is a by-product of starch extraction from wheat flour washed with water and dried in vacuum after removing the water-soluble protein.

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