Vital Wheat gluten Powder
It is a co-product of wheat flour that is used to improve the rheological properties of bread-making properties.
In wheat-based products, gluten is used to fortify flours of lower-than-desirable protein content.
- Increasing the protein content of flour by adding vital gluten improves the quality of the flour to be equivalent to one with a higher protein content.
- Wheat gluten is a co-product of wheat flour that is used to improve the rheological properties of bread-making properties.
- Gluten proteins consist of two main groups, gliadins and glutenins in approximately equal proportions.
- When gliadin is mixed with starch and water a purely viscous material is formed.
- Vital Wheat gluten Powder
