What are the hazards of Guyuan powder

Guyuan flour usually has no obvious harm to the human body. It is a relatively common active gluten flour. It is mainly a natural protein extracted from wheat. It contains relatively rich amino acids. Eating it in moderation is very beneficial to the human body. It is a relatively nutritious plant protein resource.

Guyuan flour is very common in our daily life. It can be used in the production of pasta, such as noodles or bread, including instant noodles. It can also be paired with meat products. It is mainly used as a water-retaining agent. It can help improve the quality of a basic raw material for high-end aquatic feed. It is also a gluten enhancer for high-efficiency green flour, and the amount is usually not limited when it is added. Guyuan flour has relatively good water absorption, certain viscosity, and particularly strong extensibility, including film forming properties. It is a relatively common product with multiple characteristics. Proper addition to flour can increase the water absorption rate of the dough, effectively enhance the dough's resistance to stirring, shorten the fermentation time, and greatly improve the appearance and elasticity.

Guyuan powder is particularly widely used. It can not only be used in pasta, but also in the production of health products for infants and young children, including the processing of aquatic products. It is also common in meat processing and has a certain degree of safety.