Vital wheat gluten is a plant protein. It consists of two fractions, gliadin, which promotes the viscosity and elasticity of the dough, and glutenin, which creates a strong and elastic network of gluten.

Vital wheat gluten is produced in the process of wet processing of wheat flour, where it is separated from the carbohydrate component-starch by physical processes.

The product is a powder, yellow-cream in color, with a characteristic odor and flavor. After rehydration, it retains its characteristic viscoelastic structure.

Usage: Wheat gluten contains more than 80% of protein, and its favorable amino acid composition and high digestibility enable it to be widely used in the food industry and animal feed industry.

It stands out from other plant proteins thanks to its unique high elasticity properties, ability to bind water, retain gases and stabilize the structure.