Vital Wheat Gluten
Vital wheat gluten is often used as a food ingredient and a nutritional supplement
Vital Wheat Gluten
Vital wheat gluten is often used as a food ingredient and a nutritional supplement
What is Vital Wheat Gluten?
Vital wheat gluten is a type of protein that is extracted from wheat flour by washing the flour dough with water until the starch granules are removed, leaving behind a sticky and elastic substance known as gluten. It is a natural protein that is composed of two primary subunits: glutenin and gliadin.
Vital wheat gluten is often used as a food ingredient and a nutritional supplement because it is high in protein and low in carbohydrates. It is commonly used in bread-making to improve the elasticity and texture of the dough and to enhance the volume and appearance of the finished product. It is also used as a thickener, binder, and stabilizer in a wide range of processed foods, including meat products, vegetarian meat substitutes, and baked goods.
In addition to its use in food products, vital wheat gluten is also used as a nutritional supplement for athletes and bodybuilders. It is a rich source of protein, containing up to 75% protein by weight, and it is often added to protein powders and supplements to boost the protein content and improve the texture and consistency of the product. Vital wheat gluten is also used as an ingredient in some vegetarian and vegan products as a meat substitute because of its high protein content and meat-like texture.
Origin
The origin of vital wheat gluten can be traced back to the early days of bread-making. Historically, bakers have used a variety of methods to improve the texture and quality of bread, including the addition of other grains, such as barley and rye, to the wheat flour.
However, the practice of using vital wheat gluten as an ingredient in bread-making dates back only to the 20th century, when industrial processes for extracting and refining gluten from wheat flour were developed. These processes involved washing the wheat flour with water to remove the starch, leaving behind a concentrated protein that was then dried and milled into a powder.
Vital wheat gluten gained popularity as an ingredient in the 1970s and 1980s, when low-carbohydrate and high-protein diets became popular. It has since become a common ingredient in a wide range of food products, including bread, pasta, and vegetarian meat substitutes.
Commercial Production Vital Wheat Gluten Powder
The commercial production of vital wheat gluten involves a process of extracting gluten from wheat flour using water. Here are the basic steps involved in the process:
- Mixing: Wheat flour is mixed with water to form a dough.
- Washing: The dough is then washed with water to remove the starch and other water-soluble components, leaving behind a sticky and elastic substance known as gluten.
- Separation: The gluten is separated from the water using a centrifuge or other mechanical separation method.
- Drying: The gluten is then dried and milled into a fine powder.
The quality and composition of vital wheat gluten can vary depending on the specific process used for its production. Factors that can affect the quality and composition of vital wheat gluten include the quality of the wheat flour, the type of washing and separation method used, and the drying and milling process.
Vital wheat gluten is typically sold as a dry powder and is available from a variety of food ingredient suppliers. It is used as an ingredient in a wide range of food products, including bread, pasta, and vegetarian meat substitutes.
Ready to take your baking to the next level? Ingreland’s vital wheat gluten is the perfect ingredient for achieving that light, fluffy texture you’ve been searching for. Our high-quality gluten is a must-have for breads, pastries, and other baked goods. Order now and see the difference it can make in your recipes! Contact us today. Learn more about how our vital wheat gluten can elevate your baking game.
Function
The function of vital wheat gluten in food is to provide structure, texture, and elasticity. When added to dough, vital wheat gluten can help improve its ability to rise, increase its volume, and create a chewy and elastic texture in the finished product. This is because gluten, the main component of vital wheat gluten, is a protein that forms a network of strands when mixed with water, which can trap air bubbles and help the dough rise.
Vital wheat gluten is commonly used in bread making to improve the texture and rise of the dough, especially in recipes that use whole wheat or other whole grain flours that may have lower gluten content. It can also be used as a binder and texturizer in vegetarian meat substitutes, such as seitan.
Overall, vital wheat gluten is a versatile ingredient that can help improve the texture and quality of a wide range of baked goods and other food products. However, it is important to note that it is a source of gluten, and therefore should be avoided by individuals with gluten sensitivities or celiac disease.
Application Vital Wheat Gluten Ingredient Powder
Vital wheat gluten has a variety of applications in the food industry, including:
- Bread making: Vital wheat gluten is commonly used in bread making to improve the texture, rise, and overall quality of the bread. It can help create a more elastic and chewy texture, improve the volume of the bread, and extend its shelf life.
- Pasta making: Vital wheat gluten is also used in pasta making to improve the texture, firmness, and elasticity of the pasta dough. It can help the pasta hold its shape and texture during cooking, and prevent it from becoming too soft or mushy.
- Vegetarian meat substitutes: Vital wheat gluten is a common ingredient in vegetarian meat substitutes, such as seitan. It is used to create a meat-like texture and chewiness, and can be flavored and seasoned to mimic the taste of different types of meat.
- Baked goods: Vital wheat gluten can be used as an ingredient in a variety of baked goods, including cakes, muffins, and cookies. It can help improve the texture and structure of the baked goods, and can be used in gluten-free baking to help mimic the texture of wheat flour.
- Animal nutrition: Vital wheat gluten is a good source of protein and amino acids in the aquaculture industry, where it is used as a binder in fish feed pellets to improve their water stability and reduce waste.
Overall, vital wheat gluten is a versatile ingredient that can be used to improve the texture, structure, and overall quality of a wide range of food products. However, it is important to note that it is a source of gluten, and therefore should be avoided by individuals with gluten sensitivities or celiac disease.
Experience the superior quality and exceptional service that sets Ingreland apart. We are committed to providing exceptional products and service to our valued clients. Don’t wait – elevate your items with Ingreland products today! Contact us today for further queries.
Product range
- Vital wheat gluten, protein 75%
- Vital wheat gluten, protein 80%
Speak to a Team Member
Contact us today to find out more about our product offerings, to ask us any questions, or to let us know how we can assist you with a specific need.