vital wheat gluten
- Description
- Inquiry
Wheat Gluten:
Wheat Gluten refers to gluten extracted from wheat flour. It is obtained by removing the starch from wheat and retaining the gluten part.The protein content of wheat gluten is usually around 70%-85%, and the specific value will vary depending on the production process and raw materials.
| Test Item | Unit | Quality Standard | |
| Grade 1 | Grade 2 | ||
| Sensory Evaluation | – | Light yellow powder, no sour odor, no off-flavor, no impurities, non-sticky | Light yellow powder, no sour odor, no off-flavor, no impurities, non-sticky |
| Moisture | % ≤ | 8 | 10 |
| Ash (dry basis) | % ≤ | 1 | 2 |
| Crude Protein (N×6.25, dry basis) | % ≤ | 85 | 80 |
| Crude Fat (dry basis) | % ≤ | 1 | 2 |
| Water Absorption (dry basis) | % ≤ | 170 | 160 |
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