Vital wheat gluten is the natural protein found in wheat. It has unique viscoelastic properties to enhance the texture of food and its nutritional values.
Vital wheat gluten (RF-103): with high protein, can quickly absorb the water and reach the best ductility. It increases stewed tolerance for fish paste and in the meantime intensifies its mouthfeel.
Vital wheat gluten (RF-104): it is extracted from wheat flour; the wheat flour is washed, purified and dried under mild condition and strict temperature control. The product is with the characteristic of fresh gluten, when it dissolves in water, it is easy to form cohesive and springy dough. It is good to use in bread process, pet food, noodle, pizza crust and vegetarian meat.
Vital wheat gluten (RF-105): it is a kind of functional wheat gluten with high viscosity. It is used to reinforce the strength of the skin of bun and dumpling and it increases the robustness of crackers to prevent fragmentation.
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