Vital wheat gluten is loved by people because it has a variety of physical properties and can meet the needs of a variety of food functions. What foods can vital wheat gluten be made into?
1. Bread making. The addition of 1-3% vital wheat gluten (depending on the gluten ratio of flour) can strengthen the dough, improve the dough's viscoelasticity, elongation and stability, can retain the gas generated when awakening, and can control the expansion, so that the bread volume is consistent. Good shape retention, improve the quality of bread, prolong the aging time, but also increase the nutritional composition of bread. Different from adding chemical reinforcement agent.
2. Instant noodles, noodles making. The addition of 1-2% vital wheat gluten can increase the toughness of noodles, which is not easy to break during processing, resistant to cooking and soaking, and has a bite in the tendons.
3. Ham, sausages, sandwiches and other meat products. Vital wheat gluten is a good binder and filler in meat products. Especially in fish, sausage sausage and canned meat can partially replace lean meat, increase elasticity and density, reduce animal fat and cholesterol content, improve yield, prolong shelf life.
4. It can be used as raw materials for various kinds of assorted vegetables, vegetarian chicken legs, vegetarian chicken intestines, etc., which can not only change the structure and flavor of food, but also improve the nutritional composition of food. As a kind of low fat, no alcohol products, it has become the world's highly respected nutrition food directly into the consumer families.
5. For prawn, five star, seven star eel, crab, precious fish fry and other high-grade refined feed basic raw materials. The high protein composed of various amino acids can be used to increase the nutritional value of feed, and the utilization rate of feed in water can be improved by its viscoelasticity, and the pollution of water source can be reduced.
