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High Gluten Wheat Flour
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High Gluten Wheat Flour is a finely milled powder derived from hard wheat varieties known for their high protein content, typically ranging from 12% to 14.5%. This flour has a superior gluten-forming capacity which imparts strong dough elasticity and excellent gas retention properties. It appears as an off-white to pale yellow powder with a neutral to slightly nutty aroma. High Gluten Wheat Flour is prized in baking industries and food manufacturing for producing products with enhanced chewiness, volume, and texture. It is essential for applications requiring strong dough structure and resilience.
Description
High Gluten Wheat Flour
Primary UsesÂ
- Bakery Industry
- Used extensively for making bread, especially artisan breads, bagels, and pizza doughs where high gluten strength improves volume and chewiness.
- Ideal for buns, rolls, and sandwich breads requiring robust structure and uniform crumb.
- Applied in flatbreads and pita bread formulations for elasticity and softness.
- Used in croissants and puff pastries that require elastic dough for layering and rise.
- Snack Food Production
- Key ingredient in crackers and pretzels for crispness and bite.
- Used in making doughnuts and fried snacks that demand a chewy texture.
- Noodle and Pasta Manufacturing
- Employed in noodle and pasta products requiring firm texture and resistance to cooking loss.
- Industrial Food Processing
- Used as a binder and extender in meat products such as sausages and meat analogues.
- Functions as a thickening and stabilizing agent in sauces and gravies.
Secondary Uses
- Gluten Production
- Processed further to isolate vital wheat gluten for specialty baking and meat substitutes.
- Animal Feed
- Incorporated into high-protein animal feed formulations for livestock nutrition.
- Other Food Applications
- Used in batter mixes and coatings for fried foods to improve texture and adhesion.
KEY ATTRIBUTES
- Basic Identification Attributes
- Chemical Name (IUPAC): Not applicable (complex carbohydrate/protein)
- Common/Trade Name: High Gluten Wheat Flour
- CAS Number: Not assigned (food ingredient)
- HS Code: 1101.00.00
- Source: Hard wheat varieties with high protein content
- Synonyms: High Protein Wheat Flour; Strong Flour; Bread Flour
- Physical & Chemical Properties
- Physical State: Fine powder
- Color & Odor: Off-white to pale yellow; mild nutty odor
- Protein Content: 12–14.5%
- Gluten Content: High gluten-forming proteins
- Moisture Content: Typically 12–14%
- pH: Neutral to slightly acidic (approx. 6.0–6.8)
- Solubility: Insoluble in water; forms dough on hydration
- Safety & Hazard Attributes
- GHS Classification: Food-grade; non-hazardous
- Toxicity: Non-toxic; safe for consumption
- Allergen Information: Contains gluten; not suitable for celiac or gluten-intolerant individuals
- Storage & Handling Attributes
- Container Type: Food-grade sacks or bulk containers
- Storage Conditions: Store in cool, dry, and well-ventilated areas away from pests and moisture
- Shelf Life: 6–12 months under proper storage conditions
- Handling Notes: Minimize dust generation; use hygienic handling practices
- Regulatory & Compliance Attributes
- Complies with FDA, EFSA, and Codex Alimentarius food standards
- Meets relevant purity and microbiological standards for human consumption
- Environmental & Health Impact
- Biodegradability: Fully biodegradable and compostable
- Ecotoxicity: Low
- Carcinogenicity/Mutagenicity: Not applicable
SAFETY HANDLING PRECAUTIONS
- Safety Handling Precautions
- PPE Required: Dust mask recommended during bulk handling to avoid inhalation
- Handling Guidelines: Avoid dust accumulation and inhalation; maintain clean work environment
- Hygiene Practices: Wash hands before and after handling
- First Aid Measures
- Inhalation: Move to fresh air if respiratory irritation occurs
- Skin Contact: Wash with soap and water if irritation develops
- Eye Contact: Flush with water if dust causes irritation
- Ingestion: Safe for consumption; seek medical help only in case of allergic reaction
- Firefighting Measures
- Fire Hazards: Combustible dust; risk of dust explosion in confined spaces
- Extinguishing Media: Use water spray, foam, or dry chemical
- Special Precautions: Avoid dust cloud formation; use explosion-proof equipment
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