Food-grade wheat gluten powder

Xinruiguan wheat gluten powder, commonly known as vital wheat gluten, is a by-product of wheat starch production.

Xinruiguan gluten powder possesses excellent physical properties such as good viscoelasticity, water absorption, emulsification, film-forming ability, and a mild, mellow aroma. These properties give Xinruiguan gluten powder promising application prospects. It has been widely used in the food industry, for example in snack foods: grilled gluten, fried gluten puffs, water gluten, baked bran, sweet and sour "pork" (vegetarian), vegetarian sausage, vegetarian duck, etc.

Xinruiguan gluten powder product specifications: moisture content less than 10%; crude protein content (N×6.25, dry basis) greater than 82%; ash content (dry basis) less than 2.0%; fat content (dry basis) less than 1.0%; fineness: 100 mesh.

Applications:

1. In the process of making steamed buns, adding about 1% vital wheat gluten can enhance gluten quality, increase dough water absorption, improve the product's water retention, stabilize its shape, and extend shelf life.

2. In the production of nutritious dried noodles, noodles, dumplings, and flour, adding 1-2% vital wheat gluten improves processing properties such as bending and tensile resistance, increases noodle toughness, reduces breakage during processing, enhances resistance to soaking and heat, provides a smooth eating texture without stickiness, and enriches nutritional value.

Additionally: When cooking noodles, adding Xinruiguan gluten powder reduces the leaching of solid components into the soup, improves noodle yield, prevents noodles from becoming too soft or breaking, and delays noodle extension.

4. In the production of ham sausages, sandwiches, luncheon meat, fish meat, sausages, red sausages, and canned meat, it can partially replace lean meat to increase elasticity and density, reduce animal fat content, improve product yield, and extend shelf life.

5. Using wheat starch as the main raw material, combined with Xinruiguan gluten powder, potato starch, and other nutritional elements, gluten starch noodles are processed through steps such as slurry mixing, filament formation, low-temperature aging, loosening and shaping, and drying and packaging. The use of low-temperature refrigeration technology shortens aging time and overcomes the drawbacks of current non-gluten starch noodles, such as low gelatinization degree and long aging time. The product features good taste, excellent rehydration, high gelatinization degree, is rich in various minerals beneficial to the human body, and is low in fat.

6. Aquaculture (including fish and crustaceans) is a rapidly expanding industry. Modern aquaculture relies on feed to increase production. The fineness of Xinruiguan gluten powder products, along with their good filament-forming and binding characteristics, meets the needs of fishing, fish feed, and pet feed. Its binding and filament-forming properties help agglomerate pellet or granular feed; its water insolubility prevents pellet disintegration; its viscoelasticity provides a soft and adhesive texture, giving it surface tension to suspend in water, facilitating ingestion.

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