Wheat Gluten


What is wheat gluten?

Wheat gluten is a by-product of wheat starch. The food ingredient has found many uses in the food industry; and now more than ever, the focus has shifted to its lower solubility, viscoelastic properties, and biodegradability. All of which are exciting prospects for non-food applications. Wheat gluten described as flour with a little starch proportion.

Wheat gluten often consumed as an alternative to meat in parts of Asia. This vegetarian meat is commonly known as “Seitan”. Gluten is the natural protein found in wheat, and a small amount of it used in preparing yeast bread to improve the elasticity and texture of the dough.

There is the regular wheat flour, and there is wheat gluten. Gluten produced by hydrating the wheat proteins; namely glutenin and gliadin; and the amount of protein in the wheat flour will determine how strong the mesh network it forms will be when made into bread.


Good quality wheat gluten made by mixing wheat flour with water to form a dough; after this, the dough is washed in water repeatedly to remove the starches in the dough. This almost gluten product is wet milled and made into pellets.
The pellets dried at controlled temperatures. High temperatures may affect the functionality of gluten. At the end of this process, all that is left is a powder which is about 73% wheat gluten.


Wheat gluten is used in the confectionery industry, as a suitable alternative to yeast to make the dough rise with the right consistency; While also improving its elasticity and chewiness. It is the main ingredient in seitan, a wheat substitute mostly consumed by vegetarians and mainly in parts of Asia.
The ingredient often used as a binding agent. In that it is useful for helping items like burgers, mushrooms hold their shape, and not having them scattered all over.

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