Vital Wheat Gluten is a
crucial protein derived from wheat through an extraction process
that involves hydrating wheat flour to activate gluten, removing
starch, and then drying and milling the gluten. It contains
gliadins, responsible for viscosity, and glutenin, which provides
elasticity and serves as an excellent plant-based protein
source.
Vital Wheat Gluten is
commonly used to enhance flour blends and cake mixes, especially in
cakes with whole wheat or rye flour. It plays a vital role in
vegetarian diets, processed meat products, and pasta production by
improving texture and resistance to high temperatures.
Additionally, Gluten increases nutritional value of soups and
sauces; and is utilized in pet food, livestock, poultry, and
aquatic animal feed to enhance visual appeal, digestibility, and
taste.
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