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.