Vital wheat gluten

Overview

Vital wheat gluten is the concentrated protein fraction (75-80% protein) extracted from wheat flour through washing away the starch component. When hydrated, it forms the viscoelastic network that gives bread its structure, chew, and volume. In bakery, it strengthens weak flours and improves dough handling. In plant-based meat, it provides the chewy, fibrous texture of seitan-based products. In aquaculture feed, it serves as a binding and protein-enrichment ingredient.

Technical specifications

• Protein content: 75-80% (dry basis)
• Function: dough strengthening, protein fortification, texture and elasticity, binding
• Bakery applications: bread volume improvement, dough handling, high-fiber/multigrain bread fortification
• Plant-based applications: seitan, textured meat alternatives, chewy snacks
• Other applications: aquaculture feed binder, pet food, processed meat extension

Technology readiness level

TRL 9 — established wheat protein product from Cargill's grain processing operations.