Hydrolysed wheat gluten - Product

^{MINIMUM QUANTITY^10MT}

Place of Origin : Zhangzhou,China

Product Description

The Hydrolysed wheat gluten (HWG) is a product prepared by an enzymatic hydrolysis of viatl wheat gluten. It can be used in bakery products, dairy products, nondiary creams,nutrition rice flour,chewy candies, and protein source for fermentaion, meat products , milk powder replacement ,non-egg yolk dressing,emulsified sauces,and beverages. It can also be used as feed for ablactating.

Physical Specification

Other Specification : Bakery HWG Softens Dough And Increases Their Machinablity.It Reduces The Elasticity But Increases The Extendibility Of Dough.The Effects Of HWG The Parameters Of The Chopin Alveograph Are As Follows: ●P/L (parameter Linked To Elasticity): 10~30% Decrease ● G(parameter Linked To Volume): 3~10% Increase HYDROLYSED WHEAT GLUTEN Improves Your Yield In Bread And Bakery By: ●reducing Kneading Time ●making Dough Shaping Regular ●inhibiting Shrinkage HWG Is Particularly Designed For Laminated Products Like Croissants.The Average Dosage Is About 0.4% Of The Flour Weight.HWG Reduces Waste Time During The Dough Preparation And Increases Machinability And Dough Cohesion. Recommendation The Addition Level Of HWG Is In A Range Of 0.3 To 0.8% Of The Weight Of Flour,depending On Its Strength. Application HWG Can Be Used In The Following Bakery Products: Bread,croissants,danish Pastries,pie,plum Pudding,butter Cake,sponge Cake,cream Cake, Pound Cake… Feed HWG Can Be Used As Protein Source To Fortify Feed Nutrition.. Because Of Its Vegetable Origin, It Is Free Of Concerns Of Bird Flu,BSE, And Other Concerns Related To Animal Proteins. Protein Sources HWG Can Be Used A Protein Source For Fermentation.Because Of Plant Original , It Is Easy For Fermentation.It Can Be Used To Balance Protein Content For Any Food That Reauires Protein Content Level, Such As Soy Sauce,milk Powder…

^{Company Inforamtion}