Application of Vital Wheat Gluten Home News Industry News
Application of Vital Wheat Gluten
Vital Wheat Gluten, as a high-quality vegetable protein, contains a variety of amino acids and has excellent viscoelasticity, and has been widely used in the food industry.

Application of Vital Wheat Gluten

Vital wheat gluten is used in bread flour, which can significantly improve the water absorption rate of dough, increase the elasticity, air-holding, kneading resistance and stability of dough, and significantly improve the internal structure and baking quality of bread. Moreover, due to the high protein content of gluten, it often undergoes a mead reaction during the baking process and produces an attractive aroma, which can improve the quality of bread.

Vital wheat gluten can also improve the elasticity of food. For example, after adding gluten in fish cake, because gluten absorbs water and recovers into gluten network structure rich in ductility, after pinching and mixing with fish evenly, through heating, gluten continuously absorbs water and denatures thermally, strengthening the elasticity of fish cake; gluten denatured by reducing agent or enzyme is used in the production of sausage products, which can enhance the elasticity of sausage.

High-grade vital wheat gluten is light and mellow, especially catering to the taste of pets, and can produce high-grade animal feed. Gluten powder has a complete range of amino acids and high nutritional value, which can improve the nutritional value of feeds. Moreover, gluten has a strong adhesion ability, and it adheres to other ingredients in the feed and is easy to be formed. Therefore, gluten is a high-quality nutritional fortifier and binder for manufacturing pelleted feeds.

In recent years, with the in-depth research on bioactive substances, researchers have found that vital wheat gluten can produce peptides with bioactive functions after degradation, mainly antioxidant peptides, angiotensin transferase inhibitory peptides, immunomodulatory peptides, etc. The antioxidant properties of antioxidant peptides produced by enzymatic degradation of gluten flour were significantly improved compared with those of proteins and amino acids.

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