Matching today's expectations. BeneoPro VWG Vital Wheat Gluten. connecting nutrition and health

What are vital wheat gluten? Gluten are a composite of proteins, derived from wheat seeds (wheat/wheat flour). The first practical applications of wheat gluten can be traced back to ancient China, where it was used as a vegetarian alternative to meat. Since this time, the range of applications for wheat gluten has grown significantly and it is now used in milling and flour fortification, bread and pastry, breadings and batters, breakfast cereals, pasta and noodles and meat. The ability of wheat gluten to form a viscoelastic mass when fully hydrated sets it apart from other commercially available...

BeneoPro VWG: naturally sourced for excellent quality Vital wheat gluten (VWG) occurs naturally in all wheat and wheat-derived flours. It is obtained by washing the starch out of the wheat flour dough. The elastic mass of gluten is dried and milled to a cream-coloured powder which is used commercially as vital wheat gluten. The vitality of gluten is a combination of water absorption and their degree of viscoelasticity. Deliberate heating of wet wheat gluten before drying results in devitalised wheat gluten. Typical value of the water absorption of our vital wheat gluten is between 140% and 160%....

Technical benefits in food applications Thanks to their viscoelastic behaviour, wheat gluten is used in different food products. In bread making, our wheat gluten proteins contribute to dough properties, bread loaf volume, and structure. In cereals, BeneoPro VWG not only contributes to the flake strength, it can also improve the nutritional profile of your product. In pasta, gluten proteins deliver the desired cooking quality. Furthermore, the structure and texture of soft wheat products are to some degree, shaped by gluten proteins. Wheat gluten is a natural ingredient. One of the primary uses...

Wheat gluten provide extra elasticity and increase the water absorption of wheat flour. The Farinogram graphs here below show the difference in dough stability and mixing tolerance -with or without BENEO gluten. A lower degree of softening is reached when gluten is added.

Cereals: VWG for enriched morning nutrition Thanks to their improved taste and nutritious image, breakfast cereals enhanced with wheat gluten have been accepted by consumers worldwide. For one, BeneoPro VWG provides the protein for the much sought-after nutritional claim with the breakfast cereal. In addition, it binds vitamin-mineral enrichment components to the cereal or grain berry during processing. On top, it contributes to the strength of the cereal flakes and reduces the risk of breakage. Improving strength & dough quality for numerous other applications Pasta and Noodles Quality control...

Convincing in every sense BeneoPro VWG offers a wide range of benefits – for manufacturers and consumers alike. Our vital wheat gluten can help you produce tasty food products that will perfectly match today’s expectations. Always at your side: Profit from our interdisciplinary expertise Our experience comprises valuable insights. No matter if your question concerns process technology, if it is marketing related or if it is about legislation and regulations. With nutritionists, marketers, regulatory professionals, technical food engineers and a competent sales force throughout the world, there...

Aandorenstraat 1 3300 Tienen (Belgium) BENEO Latinoamerica Ltda. BENEO India Private Ltd. A 403-404, Spazedge Sector 47 Sohna Expressway Gurgaon India Phone +91 124 494 2058 What can we do for you? If you have any questions on our BeneoPro VWG or any other BENEO ingredient group, please don’t hesitate to contact us. We will be happy to help you. Singapore BENEO Asia-Pacific Pte. Ltd. 10 Science Park Road #03-21 to #03-24, The Alpha, Science Park II Singapore 117684 Phone +65 6778 8300 Fax +65 6778 2997 Spain BENEO Iberica S.L. 6 Upper Pond Road #3A Parsippany, NJ 07054-1070 Phone +1 973-867-2140...