ALLSTARCH VITAL WHEAT GLUTEN
Product family:
Vital wheat gluten
Labelling:
Vital wheat gluten
Area of Application:
FOOD
Main Characteristics:
Moisture content, % (max.)
8
Protein content (N × 5.7) in dry substances, %, min.
75
рH - index
6
Water binding capacity, %, approx
200
Industry |  Baked goods |  Processed meat and fish food |
|---|---|---|
| Benefits & Properties | Gives softness | Structure improvement |
| Increases shelf life | Protein binder | |
| Increasing the volume of finished goods | Cost optimization | |
| Dough strength | Partial replacement of animal protein | |
| Gas retention | ||
| Structure improvement |
General Information:
Allstarch wheat gluten is a natural protein derived from wheat. Wheat gluten is a complex of protein fraction insoluble in water. It includes two types of proteins: low molecular weight gliadins and high molecular weight glutenin. Gluten has a high biological value and a characteristic distribution of amino acids.
Allstarch wheat gluten is a natural protein and, due to its nutritional properties, used in the food industry as a part of the recipe in the bakery and confectionery. It improves the texture and crumbliness of baking product, allows you to extend its shelf life. Also, Allstarch wheat gluten is used in the manufacture of processed meat and fish.
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