Hydrolyzed Wheat Gluten is obtained by moderate enzymatic hydrolysis of vital wheat gluten. It reduces the elasticity but increases the extendibility of dough while softening it. Hydrolyzed Wheat Gluten has many uses in bakery application such as bread, croissants, Danish pastries, pie, plum pudding, butter cake, sponge cake, cream cake, and pound cake.
Wuhan Chortle Bio-Chem. Technology Ltd. (CBC) is innovative company concentrating on bio-chemical technology research and development. One of their primary technical discoveries is the development of HYDROLYSED WHEAT GLUTEN（HWG）, a product processed by an enzymatic hydrolysis of vital wheat gluten. It can be used in beverages, emulsified sauces, non-egg yolk dressing, milk powder replacement, meat products, protein source for fermentation, chewy candies, nutrition rice flour, nondairy creams, dairy products and bakery products.
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Wuhan Chortle Bio-Chem Technology Co., Ltd. makes their documentation available in the regions indicated below:
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