Cohesive Viscoelastic Properties VWG Vital Wheat Gluten Is A Dough Strengthener

Brand Name:WHEAT
Certification:ISO,HACCP,HALAL,KOSHER
Model Number:Powder
Minimum Order Quantity:22 TON
Delivery Time:7-20 work days
Payment Terms:L/C, D/A, D/P, T/T, Western Union, MoneyGram
Contact Now

Add to Cart

Verified Supplier
Location: Zhengzhou Henan China
Address: No. 107, North Huayuan Road, Zhengzhou, China
Supplier`s last login times: within 48 hours
Product Details Company Profile
Product Details

VWG Is Cohesive And Viscoelastic Properties Vital Wheat Gluten'S Main Function Is A Dough Strengthener

Introduction of Vital Wheat Gluten

Vital wheat gluten(VWG) is a natural grain protein abstracted from wheat, with an appearance of light yellow powder. It is composed of various amino acids, in which 15 kinds are necessary for human body. It's characteristics include strong hydroscopicity, viscoelasticity, extensibility, film frmability, adhesion thermosetting property and liposuction emulsification.


Vital wheat gluten(VWG), also known as active gluten and wheat gluten protein, is a natural protein extracted from wheat (flour). It is light yellow, and the protein content is as high as 82.2%. It is a plant protein resource with rich nutrition. It is a good dough improver with viscosity, elasticity, extensibility, film-forming and fat absorption.


Main Uses of Vital Wheat Gluen

The addition of vital wheat gluten(VWG) generally increases the dough mixing time and fermentation time. As more protein solids are added, more water is needed for complete flour hydration.


Due to vital wheat gluten’s cohesive and viscoelastic properties, it’s main function is a dough strengthener. It is also a film former, binder, texturizer, fat emulsifying agent, processing aid, stabilizer, water absorption and retention agent, thermosetting agent, and a flavor and color binder.


Vital wheat gluten can absorb almost twice its weight in water (140–180% water). The quality of dry vital gluten is estimated with the Brabender farinograph or Chopin Alveograph. The breadmaking quality of VWG is also assessed through standardized baking tests.


Product Characteristics:

FormPowder
ColorSlightly yellowish
SmellNo smell
FlavourNatural wheat

Physical-chemical parameter

Moisture9.0% Max.
Protein (Nx6.25)82.2% Min.
Protein (Nx5.7)75.0% Min.
Ash1.0% Max.
Water absorption rate150% Min.
Percentage on sieve of 200μm2.0% Max.

Nutritional information (For every 100g)

Enery Value370 kcal or 1548 KJ
Carbonhydrates13.80 g
Protein75.00 g
Total fat1.20 g
Saturated fat0.27 g
Trans facNone
Fibre0.60 g
Soidum (Na)29.00 mg

GMO:

This product do not contain any ingredient of GMO origin as mentioned in the EC Regulation No 1829/2003 on genetically modified food and feed.


Shelf life:

Total product shelf life of bulk delivered material is 24 months after production date if stored under recommended storage conditions. & storage conditions


Storage condition:

Store product in a dry and clean area (< 20°C, < 60% RH) away from odorous materials. And stock should undergo regular rotation.


Packaging :

1. Multilayer paper bags with poly-inner liner. Net weight: 25kgs

2. Big polywoven bags. Net weight: 1000 kgs

3. Other packing according to buyer's idea.


Labeling and marks

Language, Pattern and content details according to buyer's option.


Application in feed industry:

wheat protein powder can quickly absorb twice the weight of water at 30-80 ° C, and the protein egg content of dry wheat protein powder decreases with the increase of water absorption, which can prevent water separation and improve water retention. When 3-4% wheat protein powder is fully mixed with feed, it is easy to shape into granules due to its strong adhesion ability. After being put into water to absorb water, the beverage is enveloped in the structure of wet gluten network and suspended in water. The nutrition will not be lost and the utilization rate of fish can be greatly improved.

FAQ

1. What's your payment terms?

T/T, L/C, D/A, D/P, Western Union, Money Gram and other.


2. What's your delivery time?

According to the quantity of order. Usually we will arrange the shipment in 5-8 days.


3. How about the packing?

Usually we provide the packing as 25 kg / bag or 1000 kg / bag. Of course, if customer have special requirements on them, we will make accordingly.


4. How about the validity of the products?

Generally 24 months.

China Cohesive Viscoelastic Properties VWG Vital Wheat Gluten Is A Dough Strengthener supplier

Cohesive Viscoelastic Properties VWG Vital Wheat Gluten Is A Dough Strengthener

Inquiry Cart 0