Wheat gluten

Jiangsu Lianhai Weijing Biology Co., Ltd. uses flour as raw material to produce wheat gluten and modified starch. Its products are mainly exported to Europe and America, with an annual deep processing of 500,000 tons of flour, an annual output of 100,000 tons of wheat protein and 300,000 tons of starch and modified starch. It is the largest wheat protein production base in China. Wheat gluten, also known as active gluten flour and wheat gluten protein, is a natural protein extracted from wheat (flour). It is pale yellow with protein content as high as 75% ~ 85%. It is a nutritious plant protein resource with viscosity, elasticity, extensibility, film-forming property and liposuction. Wheat gluten is an excellent dough improver. It 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 and is also a basic raw material for high-grade aquatic feed. Wheat Gluten Properties: Wheat Gluten is a natural protein extracted from wheat (flour) and is light yellow. It consists of a variety of amino acids with protein content as high as 75% ~ 85%. It is an excellent dough improver. At present, wheat gluten is also used as an efficient green flour gluten enhancer in China. It is used in the production of high gluten flour and bread flour. The addition amount is not limited. Wheat gluten is also an effective method to increase the plant protein content in food. In aquaculture, high protein composed of various amino acids of wheat gluten is added to the feed, which can increase the nutritional value of the feed, or the index of the excellent nutrition strengthening basic product of the feed is as follows: water content ≤ 8%; Crude protein content (N×5.7, dry basis) ≥ 75%; Ash content (dry basis) ≤ 1.0%; Fat content (dry basis) ≤ 1.0%; Thickness: CB30 sieve pass rate ≥99.5%, and CB36 sieve pass rate ≥ 95%; Water absorption (dry basis) ≥160%.