Hydrolyzed Wheat Protein(Glutamine Peptides)
Product Name: Hydrolyzed Wheat Protein(Glutamine Peptides)
Synonyms: Hydrolyzed Wheat Gluten
Specification: Hydrolyzed Wheat Protein 80%
Appearance: Creamy white to slightly yellowish fine powder
Package: 15kg/paper bag(food grade PE liner inside). 8 tons loose loading in 20ft container. 6 tons palletization loading in 20ft container

Products Description:






Creamy white to slightly yellowish fine powder


Taste And Odor

Unique aroma and taste of hydrolyzed wheat protein, no odor


Form of Organization

Powder or particle, no caking



No visible impurities


Assay ( Crude Protein)









Particle Size

Pass through 40 mesh





 Total Plate Count








<30 MPN/100g


This product complies with the standards.


HYDROLYSED WHEAT GLUTEN(HWG)is a product prepared by an enzymatic hydrolysis of vital wheat gluten. It can be used in bakery products, dairy products, nondairy creams, nutrition rice flour, chewy candies, and protein source for fermentation, meat products, milk powder replacement, non-egg yolk dressing, emulsified sauces, and beverages. It can also be used as feed for ablactating.

Amino acid [g amino acid/100 g protein]    
Lys 1.46    
Met 1.29    
Cys 1.69    
Thr 1.94    
Ile 3.0    
Leu 5.69    
Phe 4.14    
Tyr 2.52    
Val 3.20    
His 1.58    
Pro 9.46    
Glu 29.11    
Arg 2.82    
Ala 2.32    
Gly 2.73    
Asp 2.51    
Ser 4.94    
Total 80.4 

HWG softens dough and increases their machinability. It reduces the elasticity but increases the extendibility of dough. The effects of HWG the parameters of the Chopin alveograph are as follows:
l P/L (parameter linked to elasticity): 10~30% decrease
l G (parameter linked to volume): 3~10% increase 

HYDROLYSED WHEAT GLUTEN improves your yield in bread and bakery by:
l reducing kneading time 
l making dough shaping regular
l inhibiting shrinkage

HWG is particularly designed for laminated products like croissants. The average dosage is about 0.4% of the flour weight. HWG reduces waste time during the dough preparation and increases machinability and dough cohesion.

The addition level of HWG is in a range of 0.3 to 0.8% of the weight of flour, depending on its strength.

HWG can be used in the following bakery products: bread, croissants, Danish pastries, pie, plum pudding, butter cake, sponge cake, cream cake, pound cake …

HWG can be used as protein source to fortify feed nutrition. Because of its vegetable origin, it is free of concerns of bird flu, BSE, and other concerns related to animal proteins. 
Like wheat gluten, HWG should rate rather low on the Protein Efficiency Ratio (P.E.R.) scale (0.7~1.0) when compared to the standard reference casein value (2.5). These values reflect a deficiency in the essential amino acid, lysine, a characteristic shared by most cereal grains. Indeed, vegetable proteins in general rate low on the P.E.R. scale due to low contents of one or more essential amino acids. Blends of different vegetable proteins often result in higher P.E.R. values than the arithmetic average of the components.
Such is the case with wheat gluten, low in lysine but high in methionine and cystine, when blended with soy flour. High in lysine but low in methionine, soy flour has a P.E.R. value of about 2.0. Blending soy flour and wheat gluten has a synergistic result: at a wheat gluten/soy flour protein ratio of 30:70, a P.E.R. value of 2.4 is achieved. Similar effects are predictable for other food systems where excess lysine is available from meat, milk solids or other sources. HWG in combination with other proteins can have solid nutritional impact.

HWG is strongly recommended for ablactating for piglets and other animals.
Protein sources
HWG can be used a protein source for fermentation. Because of plant origin, it is easy for fermentation. It can be used to balance protein content for any food that requires protein content level, such as soy sauce, milk powder…
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