Gluten, wheat, 500 g

Wheat gluten is a water insoluble wheat protein concentrate that is prepared by removing starch from wheat flour and carefully drying the remaining high protein gluten in such a manner as to retain the native properties of the wheat gluten (vital wheat gluten). The ability of wheat gluten to form a viscoelastic mass when fully hydrated sets it apart from all other commercially available vegetable proteins. Glutenin and gliadin, the two major protein components of wheat gluten, interact in an aqueous system to produce this viscoelastic property. Glutenin, the higher molecular weight protein fraction, contributes elasticity. Gliadin, of lower molecular weight, provides extensibility.

Application Notes

Gluten forms when glutenin molecules cross-link to form a sub-microscopic network attached to gliadin, which contributes viscosity (thickness) and extensibility to the mix. If this dough is leavened with yeast, fermentation produces carbon dioxide bubbles, which, trapped by the gluten network, cause the dough to rise. Baking coagulates the gluten, which, along with starch, stabilizes the shape of the final product. Gluten, especially wheat gluten, is often the basis for imitation meats. Gluten is often present in beer and soy sauce, and can be used as a stabilizing agent in more unexpected food products, such as ice cream and ketchup.

Usage Statement

Unless specified otherwise, MP Biomedical's products are for research or further manufacturing use only, not for direct human use. For more information, please contact our customer service department.

Key Applications

Stabilizing agent | Enhance elasticity