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Non GMO Food Protein Powder Vital Wheat Gluten For Baking Bread OEM

Categories Food Protein Powder
Place of Origin: China
Brand Name: RENZE
Model Number: vital wheat gluten
Certification: ISO
MOQ: 1000 kilograms
Price: USD 1.4-1.6/KG
Payment Terms: L/C,D/A,D/P,T/T,Western Union,MoneyGram
Supply Ability: 1000TONS/MONTH
Delivery Time: 30 DAYS
Packaging Details: 25KG/BAG
Type: Proteins
Purity: 99% Min
Grade: Food Garde
Shelf Life: 2 Years
Package: 25KG/BAG
Color: Light Yellow Color
Form: Powder Form
Storage: Cool Dry Place
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Non GMO Food Protein Powder Vital Wheat Gluten For Baking Bread OEM

Food Grade Proteins Vital Wheat Gluten For Bread Use


1.Description

Renze Vital Wheat Gluten is a high-purity, food-grade wheat protein specially developed for bakery applications. With 80-82% protein content and excellent functionality, it enhances dough strength, texture, and volume in various bread products.


Key Benefits for Bread:
✔ Strong Gluten Network – Improves dough elasticity and gas retention
✔ Volume Booster – Increases bread loaf volume by 20-30%
✔ Water Binder – Absorbs 1.5-2x its weight in water
✔ Clean Label – Non-GMO, no additives


2.Vital Wheat Gluten - Technical Specifications

ParameterSpecificationTest Method
Product TypeVital Wheat Gluten Powder-
Protein Content (N×6.25, dry basis)≥80%AACC 46-12
Moisture Content≤8.0%AACC 44-15A
Ash Content≤1.2%ICC 104/1
Fat Content≤1.5%AOAC 922.06
Water Absorption150-200%AACC 56-11
Particle Size90% <150μmLaser Diffraction (ISO 13320)
Wet Gluten≥32%ICC 137/1
Gluten Index90-98AACC 38-12
pH (5% suspension)6.0-7.0Potentiometric
Solubility (in water)≤5%AACC 56-20

3.Key Food Applications

✅ Artisan Breads
• Improves dough elasticity for better oven spring
✅ Whole Grain/High-Fiber Breads
• Maintains structure with added bran
✅ Frozen Dough Systems
• Extends frozen shelf life by 2-3 months
✅ Gluten Fortification
• Boosts weak flours (1-2% addition)
✅ Laminated Doughs
• Improves lift during baking

"How much vital wheat gluten should I add to whole wheat flour?"
→ Recommended 3-5% of flour weight because:
✔ Compensates for bran interference
✔ Improves loaf volume by 25-35%
✔ Maintains soft crumb texture


"How does vital wheat gluten improve frozen dough stability?"
→ Key mechanisms:
Strengthens gluten network against ice crystal damage
Maintains 85-90% original gas retention after thawing
Reduces proofing time variance by 30%


❓ "Can I use vital wheat gluten for chicken-style textures?"
→ Yes! Our Texture Guide:
• Shredded chicken: 15% gluten + 85% water (slow knead)
• Chunk style: 20% gluten + 80% water (quick mix)
• Best results when steam-cooked at 95°C for 25-30 min


❓ "How to mask wheat flavor in meat analogs?"
→ Effective solutions:
✔ Use activated charcoal-treated gluten (85% flavor reduction)
✔ Add 0.1-0.3% mushroom powder
✔ Employ Maillard reaction during processing


China Non GMO Food Protein Powder Vital Wheat Gluten For Baking Bread OEM factory
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