The production process of gluten is the process of extracting condensed proteins from wheat flour. Generally flour contains 8-12% moisture, 60-80% starch, 8-15% protein. Every 100 kilograms of flour yields 25 kilograms of wet gluten and about 58 kilograms of wheat starch.
Method of production
1. Preparation of raw materials: put the flour in a container, add 40% of the weight of the flour equivalent of water (the water contains 3% salt), mix thoroughly, processed into a sticky dough. Then let it rest for 1 hour, the resting time can be a little shorter in summer, to prevent souring. Do not add too much water. In order to avoid the protein to bond in time on the dispersion in the water, to bring difficulties in operation, but also affect the gluten extraction rate.
2. Preparation: put the dough in the porous Luo, sieve or cloth in the water, kneading and washing starch with the water flow away, stay in the Luo or cloth within the protein stuck together that is wet gluten. The more times you wash, the lower the rate of starch in the gluten, the higher the protein content, the better the quality. General water washing 3 to 5 times. The water in which the flour has been washed contains a large amount of starch, which can be precipitated to obtain wheat starch. The water content of wet gluten is 38%, and the protein is about 60%, with a smooth surface, sufficient elasticity and good toughness.
Making method
1. Oil gluten: it can be made with or without flour. Add flour recipe (Beijing, Shanghai) is: 10 kilograms of wet gluten, add 2.0 to 2.9 kilograms of flour, plus a small amount of salt. Stir 7 ~ 8 minutes, remove and cut into small pieces made of small balls, first into the oil temperature of 90 ~ 100 ℃ frying pan, frying 3 ~ 5 minutes, so that the ball of the outer layer of a layer of broken skin, and then put into the oil temperature of 130 ~ 240 ℃ frying pan, frying for another 10 minutes out of the pot can be.
2. water gluten: wet gluten cut into small pieces or made into small balls, and then thrown and water pot, heated with steam, so that the steam to maintain about 100 ℃ for 30 minutes, that is, into the water gluten.
3. baked bran: the wet gluten is spread flat in the steamer, the thickness of 2 to 3 centimeters, heated for 30 minutes, that is, baked bran.