Essential Details:

Application:

1. Flour Fortification and Baked Goods

The basic use of vital wheat gluten is to adjust the protein content of flour.

2. Noodle Processing

Adding 1% to 2% wheat gluten into the production of fine dried noodles can improve reliability, strength, and touch of it.

3. Meat, fish and poultry products

The ability of gluten to bind fat and water while increasing protein content makes gluten also widely used in meat, fish and poultry products.

4. Condiment

Wheat gluten is also used to make soy sauce, and to make monosodium glutamate.