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| Brand Name: | RENZE |
| Model Number: | vital wheat gluten |
| MOQ: | 1000 kilograms |
| Price: | USD 1.4-1.6/KG |
| Payment Terms: | L/C,D/A,D/P,T/T,Western Union,MoneyGram |
| Supply Ability: | 1000TONS/MONTH |
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
| Parameter | Specification | Test Method |
| Product Type | Vital Wheat Gluten Powder | - |
| Protein Content (N×6.25, dry basis) | ≥80% | AACC 46-12 |
| Moisture Content | ≤8.0% | AACC 44-15A |
| Ash Content | ≤1.2% | ICC 104/1 |
| Fat Content | ≤1.5% | AOAC 922.06 |
| Water Absorption | 150-200% | AACC 56-11 |
| Particle Size | 90% <150μm | Laser Diffraction (ISO 13320) |
| Wet Gluten | ≥32% | ICC 137/1 |
| Gluten Index | 90-98 | AACC 38-12 |
| pH (5% suspension) | 6.0-7.0 | Potentiometric |
| Solubility (in water) | ≤5% | AACC 56-20 |
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
