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 is described as flour with a little starch proportion. Good quality wheat gluten is made by mixing wheat flour with water to form a dough; after this, the dough is washed in water repeatedly to remove the starches. 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 left is a powder about 73% wheat gluten.

USES OF WHEAT GLUTEN:

Wheat gluten is often consumed as an alternative to meat in Asia. This vegetarian meat is commonly known as “Seitan”. Gluten is the natural protein found in wheat, and a small amount of it is 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 is 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 when made into bread. 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 is often used as a binding agent. It is useful for helping items like burgers and mushrooms hold their shape and not having them scattered all over.