Pasta
In bread flour production, adding 2-3% gluten according to the characteristics of the flour itself can significantly improve the water absorption of the dough, enhance the dough’s stirring resistance, shorten the dough fermentation time, increase the specific volume of the finished bread, make the filling texture fine and uniform, and greatly improve the color, appearance, elasticity and taste of the surface. It can also retain the gas during fermentation, so that it has good water retention, keeps fresh and does not age, prolongs the storage life, and increases the nutritional content of the bread. Adding 1-2% gluten in the production of instant noodles, longevity noodles, noodles, and dumpling flour can significantly improve the processing properties of the products such as pressure resistance, bending resistance and tensile strength, increase the toughness of the noodles, and make them less likely to break during processing. They are resistant to soaking and heat. The taste is smooth, non-sticky, and rich in nutrition. In the production of steamed buns, adding about 1% gluten can enhance the quality of gluten, significantly improve the water absorption rate of the dough, enhance the water holding capacity of the product, improve the taste, stabilize the appearance, and extend the shelf life.
Meat products
Application in meat products: When producing sausage products, adding 2-3% gluten can enhance the elasticity, toughness and water retention of the product, making it not broken even after long cooking and frying. When gluten is used in meat-rich sausage products with high fat content, the emulsification is more obvious.
Aquatic products
Application in aquatic product processing: Adding 2-4% gluten to fish cakes can enhance the elasticity and adhesion of fish cakes by using its strong water absorption and ductility. In the production of fish sausages, adding 3-6% gluten can change the defects of product quality reduction due to high temperature treatment.
Feed industry
Application in feed industry: Gluten can quickly absorb twice its weight of water at 30–80ºC. When dry gluten absorbs water, the protein content decreases with the increase of water absorption. This property can prevent water separation and improve water retention. After 3-4% gluten is fully mixed with the feed, it is easy to shape into particles due to its strong adhesion ability. After being put into water to absorb water, the beverage is encapsulated in the wet gluten network structure and suspended in the water. There is no loss of nutrients, which can greatly improve its utilization rate by fish and other animals.
Post time: Aug-07-2024
