Textured Wheat Protein/Wheat Tissue Protein

DESCRIPTION

Finished Wheat Tissue Protein is dry solids (moisture content of about 7-8), must be fully rehydrated before use, rehydrated wheat tissue protein milky white, with a very realistic meat fiber silk-like texture.

Wheat protein, also known as wheat tissue protein, with gluten (commonly known as wheat active gluten meal), flour, baking soda as raw materials, at high temperature and high pressure conditions, through the mechanical and chemical changes, change the composition of wheat protein molecules, the formation of directional arrangement of continuous fibrous structure, and then through the instantaneous expansion to make it cured, the formation of wheat tissue protein with a similar chewing texture of meat. Because of its very strong fiber state, it is also known as wheat stretch protein.

ADVANTAGES:

1)There is no soy odor, so there is no limit to the amount of additives

2)Strong sense of fiber and meat fiber with a very similar texture Chewing feeling good

3)Fine texture.

APPLICATION:

1)After rehydration, the taste of wheat tissue protein is light, with light wheat fragrance and no other fishy smell;

2)The tissue is delicate, with prominent fibrous structure, excellent toughness and chewing texture;

3)Due to the characteristics of the raw material, the fibers of wheat tissue (pulling) protein have a high thermal stability, and can withstand higher temperatures and longer cooking time.

5)The product is lighter in color, which is more convenient to apply in chicken, fish, crab meat and other meat products.

Storage:

Must be kept in a cool and dry place, avoiding sunlight, room temperature for one year; unused products after preparation must be immediately kept in refrigerated (below 5℃) and used within 24 hours