Flour products, meat products, aquatic products and beverages have a wide range of application values. In the production of bread flour, adding 2-3% gluten according to the characteristics of flour itself can obviously improve the water absorption of dough, enhance the anti-mixing property of dough, shorten the fermentation time of dough, increase the specific volume of bread products, make the core fine and uniform, and greatly improve the skin color, appearance, elasticity and taste. But also can retain the awakened gas, so that the gas has good water retention, keeps fresh and does not age, prolongs the storage period and increases the nutritional components of bread.
Adding 1-2% gluten powder to the production of instant noodles, longevity noodles, noodles and jiaozi can obviously improve the processing properties of products such as compressive strength, bending strength and tensile strength, and increase the toughness of noodles, which is not easy to break during processing, soaking resistance and heat resistance. The edible taste is smooth, not sticky and rich in nutrition.
In the production of steamed bread, adding about 1% gluten can enhance the quality of gluten, obviously improve the water absorption of dough, enhance the water holding capacity of products, improve the taste, stabilize the appearance and extend the shelf life.
In the application of meat products, when making sausage products, adding 2-3% gluten can enhance the elasticity, toughness and water retention of the products, so that they will not break after long cooking. When gluten is used in sausage products rich in fat and meat, its emulsification is more obvious.
Application in aquatic product processing: 2-4% gluten is added to fish cake, and its elasticity and cohesiveness are enhanced by its strong water absorption and ductility. In the production of fish sausage, adding 3-6% gluten can improve the quality of imported products due to high temperature treatment.
Application in health-care baby products: In the infant food production of various health-care foods, 1-2% gluten is added as protein additive, and the amino acid content of the food is above 85%, which can fully guarantee the nutrition. At the same time, the content of calcium, phosphorus and iron is increased, especially the content of calcium is much higher than that of eggs, beef and other foods, which is more conducive to the healthy development of infants and adolescents.
Application in feed industry: Gluten is used for 30-80 & ordm；; When C is used, it quickly absorbs twice the weight of water. When dry gluten absorbs water, the contents of protein and eggs decrease with the increase of water absorption. This property can prevent water separation and improve water retention. After 3-4% gluten is fully mixed with feed, it is easy to be shaped into particles because of its strong cohesiveness. After being put into water to absorb water, the beverage is wrapped in a wet gluten network structure and suspended in water, so that the nutrition will not be lost, and the utilization rate of fish and the like can be greatly improved.