Wheat-gluten uses and industry needs

Gluten, the dough-forming protein of wheat flour, is the key to the unique ability of wheat to suit the production of leavened products. The past five decades have seen the rise of gluten as a commodity in its own right, through the large-scale industrial separation of wheat starch from gluten, plus...

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Bibliographic Details
Published inTrends in food science & technology Vol. 17; no. 2; pp. 82 - 90
Main Authors Day, L., Augustin, M.A., Batey, I.L., Wrigley, C.W.
Format Journal Article
LanguageEnglish
Published Oxford Elsevier Ltd 01.01.2006
Elsevier
Subjects
Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts
Biological and medical sciences
Cereal and baking product industries
dough development
Food industries
functional properties
Fundamental and applied biological sciences. Psychology
wheat flour
wheat gluten
wheat protein
Industry
Need
Use
Plant protein
Cereal
Wheat
Gluten
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Summary:Gluten, the dough-forming protein of wheat flour, is the key to the unique ability of wheat to suit the production of leavened products. The past five decades have seen the rise of gluten as a commodity in its own right, through the large-scale industrial separation of wheat starch from gluten, plus the controlled drying of the gluten so as to retain its functional properties. The resulting Vital Dry Gluten is most widely used in bakery products. However, gluten (vital, de-vital or modified) is finding increasing use as a food ingredient to provide a range of functional properties at a more modest price than competitors such as milk and soy proteins.
ISSN:0924-2244
1879-3053
DOI:10.1016/j.tifs.2005.10.003