Hydrolyzed wheat protein is a derivative of wheat protein that has been broken down into smaller peptides and amino acids through a process known as hydrolysis. This process involves the use of enzymes, acids, or alkalis to cleave the peptide bonds in the protein molecule.
The Function of Hydrolyzed wheat protein
It is widely used in various industries. In the cosmetic and personal care industry, it is a popular ingredient due to its excellent moisturizing and conditioning properties. It can penetrate the hair shaft and skin, providing nourishment and improving the texture and appearance. For example, in hair care products like shampoos and conditioners, it helps to strengthen the hair, reduce frizz, and increase shine. On the skin, it can enhance the skin's moisture retention capacity, making it smoother and more supple.
In the food industry, hydrolyzed wheat protein is used as a flavor enhancer and a source of protein. It can contribute to the umami taste and improve the nutritional value of certain food products. However, it should be noted that individuals with gluten intolerance or celiac disease need to be cautious as it may contain traces of gluten, depending on the manufacturing process. Overall, hydrolyzed wheat protein has diverse applications and plays an important role in enhancing the quality and functionality of many products.
1. Bread: In the production of bread making flour, adding 2-3% wheat
gluten powder (which can be increased or decreased according to the actual situation) can obviously improve the water absorption and enhance the stirring resistance of dough, shorten its fermentation time, increase the volume of bread products, make the texture of bread delicate and even, and greatly improve the color, appearance, elasticity and taste. It can also retain the bread aroma and moisture, keep fresh and ageless, prolong the storage life and increase the nutritional ingredients of bread.
2. Noodles, vermicelli and dumplings: In the production of instant noodles, vemicelli and dumplings, adding 1-2% wheat gluten powde can obviously improve the processing properties of products, such as pressure resistance (convenient for transportation and storage), bending resistance and tensile resistance, and increase the tenacity of noodles (improve taste), which is not easy to be broken, has soak resistance and heat resistance.Tasted slippery, non-sticky, rich in nutrition.
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