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Gluten protein
powder is also known as wheat flour and gluten powder. It is produced from
high-quality wheat flour and refined after separating the protein and starch in
the flour.
Its protein content is above 85, ash content (dry basis) ≤0.8, water absorption ≥170, light yellow color and relatively complete amino acid composition;
The protein
components are mainly gluten and prolamin, which are widely used in pasta
foods, animal meat and aquatic products, health foods and infant foods for
product quality improvement and nutrition enhancement;
In addition, it is
also widely used in other food industries such as ready-to-eat food and feed
industries.
At present, gluten
protein powder, as an efficient green gluten enhancer, is used in high-gluten
flour and special bread flour, which can effectively improve the taste of
high-gluten flour and improve the baking effect of bread and other products.
With the increase
in consumption levels, domestic demand for gluten is increasing strongly, the
export of gluten is not restricted, and the market prospects are promising.
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