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Wheat Gluten with 70% - 85% Protein Content for Enhanced Dough Elasticity and Natural Binding in Food Applications

Brand Name:	Zorui
MOQ:	500g, 1kg or 25kg for sample, 1000kg for commercial order
Payment Terms:	T/T, LC, OA
Supply Ability:	3000 Tons/month

Detail Information

Product Description

Detail Information

Place of Origin:

Shanxi, China

Certification:

ISO, COA, MSDS, TDS, AAA

NAME:

Wheat Gluten

Alias:

Active Gluten Flour

CAS:

8002-80-0

Food Name:

Wheat Protein Powder

Content Reference:

Approximate Content Per 100g Of Food

Energy:

114 Kcal

Sample:

Available

Port:

Tianjin,Shanghai,Qingdao,Other Ports In China

Port:

Tianjin, Shanghai, Qingdao, Other Ports In China

Trade Term:

EXW, DAP, FOB, CFR, CIF, CPT, CIP

Shipping:

Sample By Express, 100kg+ By Air, 1000kg+ By Sea

Packaging Details:

Net Weight 25kg or 200kg/package

Highlight:

70% - 85% Protein Content Wheat Gluten

Enhances Dough Elasticity Wheat Protein Powder

Natural Binder Active Gluten Flour

Product Description

Wheat Gluten CAS 8002-80-0

Wheat Protein Powder

Wheat protein powder, also known as active gluten flour and gluten, is a natural protein extracted from wheat (flour) and consists of a variety of amino acids. This versatile ingredient is ideal for enhancing the texture and nutritional value of various food products.

Key Benefits

Enhances dough elasticity and strength
Improves the texture and structure of baked goods
Increases protein content in food formulations
Acts as a natural binder and stabilizer

Target Industries & Applications

Ideal for use in bakeries, food processing plants, and nutritional supplement manufacturers. Common applications include bread, noodles, pasta, meat alternatives, and protein bars.

Technical Specifications

Alias	Food Name	Content Reference	Energy
Active Gluten Flour	Wheat Protein Powder	Approximate content per 100g of food	114 kcal

Product Introduction

Wheat gluten is a protein complex derived from wheat flour, primarily consisting of glutenin and gliadin. It is known for its excellent elasticity and ability to trap gas during fermentation, making it a key ingredient in bread-making and various food products. Wheat gluten is widely utilized in the food industry for its functionality in enhancing texture, structure, and nutritional content.

Physical and Chemical Specifications

Property	Specification
Chemical Composition	Primarily composed of glutenin and gliadin
Appearance	Light beige to off-white powder
Protein Content	70% - 85%
Solubility	Insoluble in water
Storage Condition	Store in a cool, dry place, away from moisture
Shelf Life	Typically 12 - 24 months if stored properly

Product Functions

Elasticity and Structure: Provides elasticity and strength to dough, making it ideal for bread and other baked goods
Binder: Acts as a binding agent in meat substitutes and vegetarian products, enhancing texture and mouthfeel
Nutritional Enhancer: Increases protein content in various formulations, beneficial for protein-enriched dietary products
Thickening Agent: Can be used to improve the viscosity of soups, sauces, and gravies

Application Areas

Baked Goods: Essential in bread, rolls, and pastries to improve dough handling and texture
Meat Alternatives: Widely used in products like seitan, providing a chewy, meat-like texture for vegetarian and vegan diets
Snacks: Employed in snack foods to enhance texture and binding properties
Nutritional Products: Incorporated into protein bars and health supplements to increase protein content

Manufacturing Process

Raw Material Sourcing: Sourced from high-protein wheat varieties suitable for gluten extraction
Wheat Flour Preparation: Flour is mixed with water to form a dough, which is then hydrated to activate gluten
Washing: The dough is washed to remove starch and soluble proteins, leaving behind the gluten network
Drying: The gluten is dried to produce a stable powder form that can be packaged for distribution
Quality Control: Comprehensive testing ensures compliance with food safety and quality standards

Why Choose Us

High Quality: Our Wheat Gluten is produced under stringent quality control measures to ensure optimal protein content and performance
Technical Expertise: Our knowledgeable team provides formulation support and technical assistance across various applications
Competitive Pricing: We offer attractive pricing structures suitable for both bulk orders and specialty formulations
Sustainability: Committed to environmentally responsible practices in sourcing and manufacturing

Frequently Asked Questions

What is Wheat Gluten used for?

Wheat Gluten is primarily used in baking to improve the elasticity and strength of dough, as well as in meat alternatives to enhance texture.

Is it safe for consumption?

Yes, Wheat Gluten is generally recognized as safe for consumption; however, individuals with celiac disease or gluten sensitivity should avoid it.

How should it be stored?

Store in a cool, dry place away from moisture to maintain quality and prevent spoilage.

What is the shelf life of Wheat Gluten?

Wheat Gluten typically has a shelf life of 12 to 24 months when stored properly.

Can I request samples for testing?

Yes, samples are available upon request. Please contact us for more information.

Tags:

Food Ingredients

Food Starches

Food Safe Emulsifiers

Amino Acids Powder

Sweeteners

Nutritional Supplements Powder

Flavour Additives

Food Preservatives

Food Thickeners

Food Phosphates

Vitamins Powder

Antioxidant Agent

Acidulants

Leavening Agents

Plant Extracts

Proteins and Enzymes

Anti Caking Agents

Industrial Chemicals

EDTA Chelating Agent

Polymer Powder

Catalyst Powder

Plasticizer Powder

Chemical Solvent

Surfactant Chemicals

Water Treatment Chemicals

Oil Drilling Chemicals

Flame Retardant Agent

Rubber Agent

Adhesives And Sealants

Coating Chemicals

Reducing Agents

Rust And Corrosion Inhibitors

Lubricating Agents

Flotation Agents

Resin Powder

Other Industrial Chemicals

Cosmetic Raw Materials

Feed Additives

Amino Acid Feed

Vitamin Feed

Other Feed Additives

Fertilizer Powder

Health Care Powder