Name of Food Additive:
Değirmencibaşı Wheat Gluten
Component List:
Gluten
The net amount:
1 kg
Physical Structure:
Dust
Allergen Information:
Contains gluten.
Lot Number:
Lot numbers of all raw materials and packaging materials are recorded for retrospective traceability.
The lot number of the product is located on the product packaging.
Functional Class of Food Additive:
Proteins
Name of the Source from which the Food Additive is Obtained:
Wheat
Foods to which Food Additive can be added:
It is used in permitted finished products, taking into account the relevant limitations, in accordance with the regulations in the Turkish Food Codex Regulation on Food Additives and vertical communiqués.
When the necessary information cannot be obtained in the regulations and communiqués, the regulatory authorities of the relevant country can be consulted.
Special Storage/Use Conditions:
Keep closed in a dry and cool place.
Commercial Title and Address of the Food Operator:
Smart Chemistry Trade. and Dan. Ltd. Sti.
Ege Sanayi Sitesi Balatcik Mah. 8901/3 Sok. No: 3/3AO It is produced in Çiğli/İzmir facilities.
Manufacturer Business Registration Number:
TR-35-K-047442
Origin:
Turkey (The origin of the main component of the food is different from the origin of the final product.)
Usage Instruction:
In accordance with the Turkish Food Codex Regulation on Food Additives, in the vertical communiqués regarding the finished product produced or planned to be produced; It should be used considering the foods to which it can be added, usage conditions, maximum amounts and restrictions.
If it is planned to be used in countries other than Turkey, the legal regulations of the relevant country should be taken into consideration.
Product performance may differ depending on production conditions, structure and performance of machinery and equipment, seasonal variables and other raw materials.
Before determining the most appropriate amount of use, trials should be carried out with minimum amounts, taking into account the restrictions specified in the Turkish Food Codex Regulation on Food Additives.
Usage Area/Sales Purpose:
It is for use in food.
Technical information:
The protein complex formed as a result of the complete mixing of wheat flour with water is called gluten or vital wheat gluten.
Vital wheat gluten has a protein ratio of 75-82% in general. While increasing the nutritional value of the products to which it is added, it also increases the functional protein ratio.
There are two types of protein in wheat flour:
Gliadin and glutenin.
When wheat flour is soaked, these two proteins interact with each other; As a result of kneading the soaked flour, a gluten matrix with outstanding flexibility and stickiness is formed. (The condition of the bread dough before the baking phase is an example of this.)
Gluten is the most important and necessary additive added to flour in order to enrich the flour, increase its quality and water absorption, and strengthen the mixing and fermentation resistance.
When a gluten-containing product is cooked, it expands compared to pre-cooking. The reason for this is that as a result of the expansion of the heated carbon dioxide gas, air and steam in the dough, the gluten proteins stretch and trap these gas types in the dough. As the cooking process continues, the heat breaks down the stretching and stretching gluten proteins, and the cooked product gains the desired final structure.
In high fiber products, breakfast cereals, pastas, meat and seafood products and vegetarian products, gluten increases the production and cooking quality, while increasing the nutritional value of these products, strengthening their structure, increasing their stickiness and reducing moisture loss, prolonging the shelf life of these products.
Why is gluten added to flour mixes?
As it is known, the quality (protein ratio) of wheat changes from year to year and from region to region due to reasons such as seed selection, differences in fertilization methods, soil selection, climatic conditions, sunn pests, diseases, etc. While some years protein ratios are higher than the standards, some years are below the standards. It is also impossible to obtain a standard quality product from a non-standard raw material. Therefore, gluten is added to flour mixtures in order to produce flour of the same standard and quality every year.
Fields of Application: It is used in the flour industry, breakfast cereals, diet products, biscuit varieties, some cheese varieties, quality pastas, pizza varieties, light snacks, vegetarian menus, frozen dough products, animal feeds and cosmetics sectors.
Nutrition Notice:
| Energy and Nutrients | for 100 g |
| Energy | 430 kcal 1750 kj |
| Oil | 5 g |
| - Saturated fat | 0 g |
Carbohydrate | 8.1g |
| - Candies | 1.6g |
| Protein | 80.9g |
| Salt | 0.20 g |
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