Vital wheat gluten
The uses of vital wheat gluten:
In Food
- For bread, it makes dough tough and elastic. Bread keeps shape while baking, tastes chewy and lasts longer.
- In noodles, it stops them from breaking easily, making them smooth and strong.
- In meat products like ham, it boosts elasticity and water-holding, cuts cost and makes products better.
- For vegetarians, it’s key in veggie “meats” to mimic meat’s feel.
- In cakes and cookies, it helps with texture, making cakes finer and cookies crunchier.
In Non-food
- As feed for fish, it gives good protein, keeps feed together in water and helps fish grow.
- In pet food, it feeds pets well and makes food more appealing.
- Also, it works in fermentation as nutrient and in paper-making to make paper stronger.