Vital Wheat Gluten

Vital wheat gluten is a natural protein derived from wheat, specifically the gluten portion of wheat flour. It is produced by washing wheat flour dough with water to remove the starch, leaving behind the gluten protein, which is then dried and ground into a powder. Although vital wheat gluten is not gluten-free and is unsuitable for individuals with gluten sensitivities or celiac disease, it is highly valued in food production for its ability to improve the texture, elasticity, and chewiness of baked goods. It is commonly used in bread making, particularly for high-gluten or artisan breads, and as a key ingredient in plant-based meat substitutes due to its meat-like texture.

Usage Areas
Specification

Usage Areas

Vital wheat gluten is primarily used in applications where a high protein content and elastic texture are needed:

Bread and Baked Goods:
- It is commonly used in bread making to enhance dough elasticity, improve rise, and create a chewy texture. It is particularly important in high-gluten breads, bagels, and pizza dough.
Vegan and Plant-Based Meat Products:
- Vital wheat gluten is used to create seitan, a popular plant-based meat substitute, which mimics the texture of meat. Seitan is used in vegetarian and vegan dishes such as stir-fries, stews, and sandwiches.
Protein-Rich Foods:
- Vital wheat gluten is added to various processed foods to increase their protein content, such as in meat analogs, protein bars, and some energy snacks.
Dough Improvement:
- It is often added to non-gluten-free flours to improve the texture and structure of dough in baked goods, particularly when high elasticity and chewiness are desired.