Becodur GS Bio - Blattmann Schweiz AG - Wheat Gluten

Knowde Enhanced TDS

Identification & Functionality

Ingredient Name: Wheat Gluten
Ingredient Origin: Natural Origin,
Plant Origin
Protein Type: Protein Concentrate
Food Ingredients Functions: Protein Source,
Texturizing Agent
Pharma & Nutraceuticals Functions: Protein Source
Ingredients: Wheat Gluten, Gluten
Technologies: Food Ingredients,
Pharmaceuticals & Nutraceuticals
Product Families: Pharmaceuticals & Nutraceuticals — Nutraceuticals & Supplements
Proteins & Amino Acids
Food Ingredients — Nutrition & Fortification
Plant Proteins,
Proteins & Amino Acids
Food Ingredients — Texture & Consistency
Texturizers

Features & Benefits

Labeling Claims: GMO-free,
Halal,
Kosher,
Natural,
Naturally Derived,
Plant-Based
Food Ingredients Features: Easy To Handle,
Enhanced Shelf Life,
Good Consistency,
High Elasticity,
Improved Expansion,
Improved Stability,
Improved Water Holding Capacity,
Neutral Taste,
Soft Texture,
Stabilizing,
Visco-Elasticity
Characteristics: Brown free-flowing powder

Neutral taste

Easy to handle

High in protein (min. 75%)

Available in 25kg paper bags or 850kg big bags

Available in EU-Bio and Bio-Suisse quality
Advantages: Good water absorption

Superior viscoelastic properties

High in protein

Consistent quality

Extends the shelf life of finished products

Increased volume in baked goods

Improves dough stability and machinability

Adjustment and/or standardization of protein content in flour

Enables the production of high quality bakery products

Texture adjustment

Delivers a fibrous, meat-like texture

Applications & Uses

Markets: Food & Nutrition
Applications: Food & Nutrition — Food
Bakery,
Convenience Foods,
Meat Substitutes,
Savory & Culinary
Food & Nutrition Applications: Frozen Pasta,
Meat Substitutes,
Pasta,
Stuffed Pasta
Application: BAKERY

Volume increase

Better elasticity and shelf life

Improvement and stabilization of doughs

Batch-to-batch consistency

Better machinability

Better Stability when shock freezing

VEGETARIAN & VEGAN

Adequate protein source for products such as seitan and meat substitutes

Grants a meat-like texture and bite.

PASTA & CO.

Imparts structure and texture to formulations

Confers bite for a typical "al dente" texture (e.g. lentil pasta or quinoa pasta)

Properties

Regulatory & Compliance

Technical Details & Test Data

Properties: Baking volume and height/width ratio significantly increased

Addition of gluten makes Industrial processing of doughs easier
Comparison Against Competitors: Sample W (baking strength) G (swelling) P (Tenacity) L (Extensibility) Gluten Index

BECODUR GS Bio 362 29,5 80 160 95

Gluten Bio 1 283 23,7 76 109 86

Gluten Bio 2 285 25,1 74 123 50

Gluten Bio 3 267 24,6 72 120 69

BECODUR GS BIO gives the biggest W and the highest gluten index in the alveograph test. It therefore brings more strength but remains extensible since its G (swelling) is also high. It also shows a higher value for other parameters as P and L which means the structure can withstand a higher pressure and achieve a higher volume while baking.

BECODUR GS BIO showed also a good behavior in paste, good tolerance and higher volume in baking tests.

Packaging & Availability