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Wheat gluten is a plant-based protein derived from wheat flour through a process of washing away the starch granules. This leaves behind a sticky, elastic substance that is rich in protein and often used as a meat substitute or to enhance the texture of various food products. It is known for its ability to provide chewiness and elasticity, making it a popular ingredient in vegetarian and vegan dishes.
| Protein content | 70% to 85% |
| Moisture content | 8% to 12% |
| Ash content | 1% to 3% |
| Color | Light to dark brown |
| Form | Powder or granules |
When selecting wheat gluten, buyers should consider the protein content as it varies significantly between products. It's also important to specify the desired moisture and ash content based on the intended application. Certifications such as non-GMO or gluten-free may be relevant depending on market requirements. Quantities should be discussed based on production needs, as larger orders may qualify for bulk pricing.
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Wheat gluten is primarily used as a meat substitute and to enhance the texture of various food products.
Yes, wheat gluten is a plant-based protein and is suitable for vegan diets.
Yes, it can improve the elasticity and chewiness of bread and other baked goods.
Wheat gluten typically has a shelf life of 1 to 2 years when stored in a cool, dry place.
Yes, wheat gluten contains gluten, which can be an allergen for individuals with celiac disease or gluten sensitivity.
Wheat gluten is produced by washing wheat flour dough with water to remove starch and leave behind the gluten proteins.