Description
Gluten flour, also known as active gluten flour and wheat gluten protein, is a natural protein extracted from wheat (flour). It is light yellow and has a protein content of 75% to 85%. It is a nutritious vegetable protein resource. Elasticity, extensibility, film-forming and liposuction ?? Gluten is an excellent dough improver and is widely used in the production of bread, noodles and instant noodles. It can also be used as a water-retaining agent in meat products. The basic raw material of high-grade aquatic feed. At present, gluten is also used as a high-efficiency green flour gluten in China. It is used in the production of high-gluten flour and special flour for bread. The amount of addition is not limited. Gluten is still an effective way to increase the content of vegetable protein in food. method.
