In its finished form, wheat gluten is a fine powder that acts as a binding agent to strengthen, add texture and improve the elasticity of food. It's the natural protein portion of wheat that is extracted after milling.
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What are its primary uses?
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Wheat gluten helps multi-grain breads rise. In breakfast cereals, it adds protein to fortify nutritional value. Wheat gluten is a binding agent in processed meats and canned pet foods.
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How is it made?
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Flour produced in the milling operation is processed with water to extract vital wheat gluten, which contains 75 percent to 80 percent protein. A co-product of the process is wheat starch.
