Noodles made with Xinruiguan vital wheat gluten powder

Xinruiguan Vital Wheat Gluten has stable quality, good gluten strength, high water absorption rate, and low moisture content.

Product Data:

Features of Xinruiguan Vital Wheat Gluten:

1) Vital wheat gluten is not divided into food grade and feed grade. Xinruiguan Vital Wheat Gluten uses continuous processing and is generally used for food grade.

2) Low ash content: Directly affects the appearance and taste of vital wheat gluten. Xinruiguan Vital Wheat Gluten has low ash content, is clean and hygienic, and generally meets export requirements, which is related to production equipment and on-site management.

3) Low moisture content: High moisture content affects weight, increases hygroscopicity, makes it prone to caking, and shortens shelf life. Xinruiguan Vital Wheat Gluten has low moisture content, making it more cost-effective. This is due to increased water treatment steps during production and higher protein content, which increases costs.

4) Low fat content: High fat content in vital wheat gluten accelerates product spoilage. High fat content is due to insufficient processing, possibly because the germ is not completely removed. Xinruiguan Vital Wheat Gluten has fat content within limits, which is related to the production process.

5) High water absorption rate: Good activity of vital wheat gluten, which is a main criterion for judging product quality. Xinruiguan Vital Wheat Gluten meets water absorption requirements due to the company's computer-controlled drying machinery, three-phase spiral separation equipment, and operator skill.

6) High protein content: Xinruiguan Vital Wheat Gluten has high protein content, which increases water absorption and gluten strength, and enhances adhesion. To increase protein content, the company increases water treatment steps, leading to higher wastewater discharge and increased costs.

7) Good fineness: Fast water absorption and good color. Some customers find vital wheat gluten below 60 or 80 mesh too coarse or with poor color; above 120 mesh is too fine, making products too soft. The company offers Xinruiguan Vital Wheat Gluten close to 100 mesh to meet market demand. To adapt to market needs, semi-finished products require sieving, increasing costs.

8) Qualified packaging: Vital wheat gluten is a valuable deep-processed agricultural product. As a producer, Xinruiguan pays great attention to packaging standards.

Xinruiguan Vital Wheat Gluten is increasingly widely used in the following areas:

Application in Noodle Processing

In dried noodle production, adding 1%-2% Xinruiguan Vital Wheat Gluten improves dough formation and flexibility, enhancing operability and gluten strength. When cooking, it reduces leaching of noodle components into the broth, increases yield, prevents noodles from becoming too soft or breaking, and improves extensibility.

Application in Meat, Fish, and Poultry Products

Xinruiguan Vital Wheat Gluten can bind fat and water while increasing nutritional content, making it useful in meat, fish, and poultry products. Through restructuring, it improves the utilization of beef, pork, and lamb, and can be sliced into more palatable steak-like products from less desirable fresh meat. Its good slicing properties enhance processed meat products like poultry rolls and canned hams, improving slicing characteristics and reducing cooking losses.

In meat products, Xinruiguan Vital Wheat Gluten acts as a binder or extender, offering benefits such as increased elasticity, color stability, firmness, juice yield, and water retention, while reducing oil retention and processing losses when used at 1%-5%.