CAS 8002-80-0 Wheat Protein Gluten For Baking And Bread Making Meat Substitutes

CAS 8002-80-0 Wheat Protein Wheat Gluten For Baking And Bread Making Meat Substitutes

Wheat gluten is a natural protein derived from wheat grains. It is commonly used in the food industry for its unique functional properties.  

Description:
Wheat gluten, also known as vital wheat gluten or wheat protein, is the protein component obtained by separating the gluten from wheat flour. It is a light yellow to off-white powder with a distinctive, slightly elastic texture. Wheat gluten is primarily composed of two proteins: gliadin and glutenin.

SPECIFICATION:

Features:

1. Protein Content: Wheat gluten is highly concentrated in protein, typically containing around 75-85% protein content. It is one of the richest sources of plant-based protein available.
2. Gluten Formation: When combined with water, wheat gluten forms a cohesive, elastic network. This unique property gives wheat dough its stretchiness and allows it to trap gas during fermentation, contributing to the rise and structure of baked goods.
3. Binding and Texture Enhancement: Wheat gluten acts as a binder, helping to improve the texture and structure of food products. It imparts elasticity and chewiness, making it useful for creating meat analogues and vegetarian/vegan products.
4. Nutritional Benefits: Wheat gluten is a good source of essential amino acids, particularly glutamine and proline. It contributes to the nutritional value of food products by providing protein.
5. Allergenic Potential: It is important to note that wheat gluten contains gluten proteins, which can trigger adverse reactions in individuals with gluten-related disorders, such as celiac disease or gluten sensitivity. These individuals need to avoid products containing wheat gluten.

Application:
Wheat gluten finds application in various industries, including:

1. Baking and Bread Making: Wheat gluten is commonly used in bread making to improve dough strength, elasticity, and bread volume. It enhances the texture and structure of baked goods, resulting in a soft and chewy crumb.
2. Meat Substitutes: Wheat gluten is a key ingredient in vegetarian and vegan meat substitutes, such as seitan. Its protein network provides a meat-like texture and chewiness, making it a popular choice for plant-based protein products.
3. Pasta and Noodles: Wheat gluten can be added to pasta and noodle formulations to improve their texture, firmness, and cooking properties.
4. Snack Foods: It is used in the production of snacks like protein bars, granola bars, and cereal bars to enhance their texture, binding properties, and protein content.
5. Pet Food: Wheat gluten is sometimes used in the manufacturing of pet food as a source of protein and to improve the texture and palatability of the product.