Description
Vital wheat gluten is usually found in powder form, which is beige in color and has a cake-like taste. The product is made by hydrating dense wheat flour to activate the gluten, then changing the hydrated mass to eliminate the starch, extracting only the gluten. The gluten is then dried and ground back into a powder.
Vital wheat gluten is characterized by elasticity and texture-improving properties. It allows gas and steam to be retained, adding volume and light consistency to baked goods rich in wholemeal or coarse-grain flours. The binding properties of vital wheat gluten allow for a fleshy, stringy structure, as well as maintaining the strength of frozen products.
Wheat protein is soy-free and low in fat and carbohydrates.
| Physical Characteristics | Value |
|---|---|
| Appearance | Loose powder, no agglomerates |
| Energy value | 398 kcal / 1693 kJ |
| Water binding capacity | 1.3 |
| Ash | 0.87 |
| Crude protein | 87.5 |
| Humidity | <0.8 |
| Fat | > 83.0 |
| Saturated fatty acids | <1.0 |
| Protein | > 83.0 |
| Color | Creamy |
| Taste and smell | No foreign flavors, smells like wheat |
The shelf life of vital wheat gluten is up to 24 months. Proper storage requires airtight packaging in a dry, cool warehouse.
Vital wheat gluten is mainly used to optimize flour mixtures and cake mixes – it is used especially for cakes containing wholemeal or rye flour. It plays a very important role in the vegetarian diet because it is an excellent source of vegetable protein and is often used as a meat substitute. The product also serves as a thickener for soups and sauces. In addition, it is used in the production of pasta – it reduces their brittleness and viscosity, and also increases resistance to high temperatures.
Vital wheat protein is also a component of pet food, as well as feed for fish, calves and piglets. It is used for its binding and textural properties. Products containing this protein not only improve the visual aspects of the feed, but are also easily digestible and palatable.
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