Found 14 products for 'wheat gluten'
| Vital Wheat Gluten(VWG) is a natural protein derived from wheat or wheat flourwith the starch removed. It consists of many amino acids, and is a kind of vegetableprotein source with rich nutrition. VWG is an unusual protein that possessesa special visco-elastic property. As a... |
| Vital wheat gluten is a mixture of natural protein and water abstracted from flour
with high protein nutrition. Compared to the vegetable protein, it has unexampled
viscoelasticity and hygroscopicity which meet the nutritional needs. Vital wheat
gluten is also a fine paste... |
| Wheat gluten meal, a nature cereal protein refined from wheat, is also called wheat
acting gluten powder. It made up of many sorts of amino acids, is nourishing
in plant protein. The number of its content of protein is over 75%. Wet gluten keeps
original natures of activity... |
| Protein: ≥75%,80%Moisture: ≤9%Ash :≤1% |
| Application:
In flour industry, it is a kind of pure natural additive to the flour of strength
difference, the tailored flour of being used to produce bread powder, dumpling
powder, the powder of convenience noodle and vermicelli powder, with improvement
the baking quality of... |
| Vital Wheat Gluten, specification: ANALYSISSPECIFCATIONAppearanceLight yellow powderProtein≥75%Ash≤1.0%Moisture≤7.0%Water absorbability≥150Particle Size100% thru 80Mesh |
| One of biggest suppliers in China |
| Vital Wheat Gluten Moisture (%) 9 maxProtein (% N 5.7 on dry basis) 75 minGranulation (% 200 micron) 95 minWater Absorption (% on dry basis) 150minAsh (%) 1 max |
| wheat glutenprotein > 75%ask < 1.5%fat < 3%water < 8%package: 20,50kgs bags |
| CHEMICAL ANALYSIS SPECIFICATIONMoisture (%) 9 maxProtein (% N 5.7 on dry basis) 75 minGranulation (% 80 mesh) 95 minWater Retention ( % on dry basis) 150 min Ash (% )... |
| Vital Wheat Gluten is a natural vegetable protein derived from wheat or wheat flour with the starch removed. It consists of relatively high gluten content and plays as functional protein due to its good water absorption capacity and viscoelasticity of formed dough when... |
| Wheat Gluten (wheat protein) is called active gluten powder. It is a mixture of natural protein and water abstracted from flour with high protein nurture. Compared to the vegetable proteins, it has unexampled viscoelasticity and hygroscopicity which meet the nutritional needs... |
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