Wheat Protein
Wheat protein is an essential ingredient for breads and noodles. Glico Nutrition has a diverse lineup of powder-dried wheat gluten products available for different types of foods.
What is wheat protein (wheat gluten) ?
When flour is mixed with water and kneaded, a protein in wheat "gluten" produces stickiness, gradually increase elasticity, and forms dough. Wheat gluten mainly consists of two water-insoluble proteins present in flour, gliadin and glutenin, and is a substance with gum-like, specific viscoelasticity, separated by washing dough with water. Wheat gluten is known as an essential ingredient for swelling breads and providing elasticity to noodles, and has been broadly used for food.
Vital wheat gluten and functional wheat gluten
Image on physical properties of gluten gel
There are two types of wheat gluten: vital wheat gluten and functional wheat gluten. The functional wheat gluten has unique physical properties different from those of the vital wheat gluten.
Glico Nutrition will provide various physical properties with its unique technology to meet a wide range of demands.
Examples of application of wheat gluten in food
●Noodles●
* To provide elasticity and extensibility
* To provide boiling resistance
* To keep the elastic texture of the noodles in the soup
* To improve manufacturing yield
Recommended:
OS PRO, V-75, MG-400, A-glu K, A-glu EC, A-glu WP, A-glu G, A-glu GB, Fine glu NX
●Chinese side dish (dumpling wrapper)●
* To provide elasticity and extensibility
* To improve manufacturing yield
Recommended: OS PRO, MG-400
●Bakery products●
* To improve the volume rise and prevent caving
* To improve workability and suitability to machinery
* To suppress dryness
Recommended: OS PRO, V-75
Furthermore, the wheat gluten can be used for various foods such as Japanese and Western confectionary, processed meat products, and fishery paste products.
Positioning map of physical properties
We, Glico Nutrition, have a lineup of wheat gluten products with a wide range of physical properties.
We will recommend products that meet your demands. Please feel free to contact us.
Product lineup
| Product | Features |
|---|---|
| A-glu G | General wheat protein Elastic gel |
| A-glu GG | General wheat protein Elastic gel |
| A-glu GX | General wheat protein Has stronger elasticity than A-glu G |
| A-glu GB | General wheat protein Has higher cohesiveness than A-glu G |
| A-glu CC | General wheat protein Has stronger elasticity than A-glu GX |
| A-glu CV | General wheat protein Has stronger elasticity than A-glu GX |
| A-glu EC A-glu WP |
General wheat protein Bright and less odor |
| V-75 | General wheat protein Dough with excellently balanced extensibility, elasticity, and cohesiveness Gel with firmness and flexibility |
| GMG K-75 | General wheat protein Elastic gel |
| A-glu RS | Functional wheat protein Thermally denaturated at a low temperature Forms strong gel at above 85°C |
| OS PRO | Functional wheat protein Has emulsifiability, water absorbability, and cohesiveness Very soft and flexible |
| MG-400 | Functional wheat protein Dough with excellently balanced elasticity and extensibility |
| Fine glu Z | Functional wheat protein Has emulsifiability Good water absorbability and soft physical properties |
| Fine glu EX | Functional wheat protein Has low elasticity and has extensibility and cohesiveness |
| Fine glu NX | Functional wheat protein Less elastic than Fine glu EX Has gliadin-like extensibility and cohesiveness |
