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| Product Name: |
Soya protein isolated (WDFSOYPRO 964)
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| Specifications |
WDFSOYPRO 964 |
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Bakery Industry
WDFSoyPro 964 is used as an additive to improve nutritive value, enhance quality (particularly crust development) and prolonging freshness of bread and other bakery products. It can be used at levels from 15-20% of the wheat flour content, depending on expected effects and intended use of product (high protein bread, bread for diabetic patients, etc.). The addition of water should be increased proportionally. In addition, parallel gluten flour usage is recommended, particularly to obtain better crumb structure.
Confectionery Industry
WDFSoyPro 964 is used as an additive to improve nutritive value and quality of confectionery products at the level of up to 10%, particularly to increase protein content, which is very important as these products are intended for younger consumers. In biscuits production it is used at the level of up to 2% on wheat flour content, allowing easier dough machinability. WDFSoyPro 964 permits reduction in egg and fat usage and has a considerable influence on economy due to higher yield. Also, WDFSoyPro 964 improves fat dispersion and consistency, prevents fat separation, retards water migration and delays sugar recrystallisation.
Characteristics:
Very low flavor profile, high protein solubility and superior fat emulsification, good dispersibility and water binding properties.
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| Company: |
Dongying Wonderful Vegetable Protein Science and Technology Co., Ltd.
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| Contact: |
Ms. mugewang mugewang |
| Address: |
No. 91 Lihe Rd. |
| Postcode: |
257500 |
| Tel: |
+86-139 54630775 |
| Fax: |
+86-546-2561011 |
| E-mail: |
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