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

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