Wheat protein

The main component of protein in flour (commonly known as gluten) is wheat protein and collagen.

The protein content of wheat protein is as high as from 75% to 85%, it contains 15 kinds of essential amino acids necessary for human body, it is resources of plant protein with rich nutrition. It has viscosity, elasticity, extensibility, film forming and liposuction. Gluten is an excellent dough improver, which is widely used in producing of bread, noodles and instant noodles, it also can be used in meat products as a water retaining agent and it is the basic material of high-grade aquatic feed.

ITEMS	STANDARD
Apperance	Light yellow powder
Protein(N 5.7 on dry basis) >= %	75
Ash=<%	1.0
Moisture =<%	9.0
Fineness(through 198micron) >= %	95
Water Absorption (on dry basis) >= %	150
E-COLI	Absent in 5g
Salmonella	Absent in25g
Moulds & Yeasts	<300/G
Cd	<0.1 mg/KG
Pb	<0.5 mg/KG
Organic and Mineral Impurities	Not Allowed
Injects and Remaings	Not Allowed

Packing:25kg/barrel

The main component of protein in flour (commonly known as gluten) is wheat protein and collagen.

The protein content of wheat protein is as high as from 75% to 85%, it contains 15 kinds of essential amino acids necessary for human body, it is resources of plant protein with rich nutrition. It has viscosity, elasticity, extensibility, film forming and liposuction. Gluten is an excellent dough improver, which is widely used in producing of bread, noodles and instant noodles, it also can be used in meat products as a water retaining agent and it is the basic material of high-grade aquatic feed.

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