1, gluten flour that is, gluten, also known as active wheat, wheat or wheat flour is the separation and removal of non-protein components of the extraction obtained after hydration with a high degree of viscoelasticity of wheat protein products, also known as wheat gluten protein, is the separation of wheat flour protein, extraction and drying and made of a powdered product.

2, is composed of a variety of amino acids is nutritious active protein, has a strong water absorption, viscoelasticity, adhesion thermo-coagulation and liposuction, and has a light aroma and mellow flavor and with the grain flavor and other unique physical properties. It is suitable for all kinds of instant noodles, bread, fish and meat products, vegetarian cuisine, aquaculture, and basic raw materials for pet feed.

Is gluten flour flour or high gluten flour? The answer is neither. And it is very different from flour. Then let's first understand what is gluten flour. Gluten flour, that is, gluten. Also known as active wheat, it is wheat as the raw material to extract natural protein, the content of up to 75% to 85%, because cereal products to wheat protein content is the highest, there are a variety of amino acid composition, nutrition is the most abundant.

Gluten flour into a light yellow powder, delicate, shiny, with obvious wheat flavor. Coupled with the gluten flour extraction steps but more cumbersome and complex, which is one of the reasons why it is more expensive than flour. It is a wheat protein product with a high degree of viscoelasticity after hydration, obtained by separating and removing the non-protein components (starch or other carbohydrates, etc.) of wheat or wheat flour. Therefore, it is also known as wheat gluten protein, which is the biggest difference between it and flour: flour is simply a powder made from wheat.