active wheat gluten

Moisture ————————————————————————————- Max 8%
Protein(N*6.25) —— ——————————————— 78%- 82%
P.H. ———————————— ————————————————— 5.8 – 6.4
ASH. ———————————— ————————- MAX 1.2 %
Lipid ———————————— ————————- MAX 1.2 %
Water Absorpition ————————————————————————— 1.4 ML
Tarr color —————————————————————————–- Negative
Color —————————————————————————————— Yellowish
Packing ——————————————Polypropylene
Total aflatoxin — <15 ㎍/kg (B1 is less than 10) (The sum of B1, B2, G1 and G2)<
Lead —————————————————————————————- Max 2ppm
Retentive ———————————————————————– Negative
Melamine —————————————————————————— Negative
Melamine —————————————————————————— Negative
Foreign bodies———————————————————————— Negative
Metallic foreign bodies ————————————————————- < 10 mg/kg<
Salmonella ———————————————————————————- Negative
Yeast & Mold ————————————————————————– <100 CFU/G<
E. COLI —————————————————————————————- Negative
Total Plate CFU/G —————————————————————- <10000 CFU/G<

gluten

Active gluten is one of the products of Nodoushan Starch company

Definition: Gluten is a combination of protein, carbohydrate and fat. When the dough is washed and the starch and water-soluble substances are separated and remain in the form of a rubber mass and as a result of drying and grinding, it turns into a pale brown powder. The gluten present in Iranian flour is usually between 8.5 and 11%, which is related to the milling method and the quality of the wheat.

Indications: Wheat gluten because of its properties:

High water absorption (between 1.5 and 1.7 times its own weight can absorb water)

High protein: High protein: Between 78% and 82% can have protein.

In many industries such as pasta to increase protein and prevent the pasta In the sausage and from breaking in the direction of proper elasticity bologna industries, for high water and protein absorption and proper bulking – In industrial bread industries to increase flour strength- It is used in animal feed industries for suitable protein and high viscosity and water absorption properties, It is also used in pizza dough to create proper volume and more porosity of the texture