Description
Wheat gluten represents a vegetarian food item with a meat - like quality. It's also known by various names such as seitan, mock duck, gluten meat, or wheat meat. This product is derived from the gluten, which is the protein part of wheat. It serves as a meat alternative and is frequently used to replicate the flavor and texture of duck. Moreover, it can substitute for other types of poultry, pork, beef, and even seafood. To produce wheat gluten, wheat flour dough is rinsed with water. During this process, the starch is separated from the gluten and is washed off.
Applications
Food Industry:
l Dough Optimization: Enhances toughness and elasticity of dough, improving texture.
l Bread Making: Increases fluffiness and chewiness of bread.
l Noodle Production: Adds chewiness and prevents breakage even after prolonged cooking.
l Meat Products: Serves as a filling and binding agent, improving water-holding capacity, reducing production costs, and simulating the fibrous texture of meat to enhance taste.
Specification
ITEM | STANDARD |
Apperance | Light yellow powder |
Protein(N 5.7 on dry basis) | ≥ 75% |
Ash | ≤1.0 |
Moisture | ≤9.0 |
Water Absorption (on dry basis) | ≥150 |
E.Coli | Absent in 5g |
Salmonella | Absent in 25g |
Packaging
- PACKING: 25KG NET / BAG
- STORAGE AND TRANSPORT: IN DRY AND COOL NORMAL TEMPERATURE
- SHELF LIFE: 2 YEARS