Wheat Protein

Wheat Protein is comprised of two insoluble protein groups: gliadin and glutenin. It is essential for bread and noodle making because wheat protein creates elastic texture to achieve high level of dough strength.
Glico Nutrition has four types of Wheat Protein products which have been customized for specific food uses. Our wheat protein products can create texture and effect that are highly desirable for noodles and baked goods.

Product Features Food Applications
V-75 Wheat protein that creates well balanced elastic and extensible texture.

Produces firm and pliable texture after being heated.

Has low odor compared to typical wheat protein.
・Noodles
・Dumpling wrappers (gyoza, siu-mai)
・Bread
・Frozen dough
・Confectionery
・Minced seafood products
・Processed meat products
・Feed Binder
MG-400 Wheat protein isolates.

Produces well balanced elastic and extensible texture.
・Noodles
・Dumpling wrappers (gyoza, siu-mai)
・Bread
・Frozen dough
・Confectionery
・Minced seafood products
・Processed meat products
・Feed Binder
SS Gluten Wheat protein isolates that produce soft, pliable and extensible texture.

Excellent in emulsification, water absorption and cohesion.
・Noodles
・Dumpling wrappers (gyoza, siu-mai)
・Bread
・Frozen dough
・Confectionery
・Minced seafood products
・Processed meat products
・Feed Binder
NP Gluten Wheat protein isolates that perform like gliadin in extensibility and adhesion.

Ideal for making noodles and dumpling wrappers that require high dough strength and extensible texture.
・Noodles
・Dumpling wrappers (gyoza, siu-mai)
・Bread
・Frozen dough
・Confectionery
・Minced seafood products
・Processed meat products
・Feed
・Binder

For enquiries, contact Glico Nutrition Co., Ltd., Global Sales Division
4-6-5, Utajima, Nishiyodogawa-ku, Osaka 555-8502 Japan
FAX: +81 6-6477-8673
E-mail g-ingredients@gf.glico.co.jp