Due to its unique binding properties and elasticity, gluten is widely used not only in the baking industry, but also as a protein additive in various food products and feeds.
Nutraceuticals, Plant Proteins
Wheat protein (gluten)
Wheat protein, widely known as gluten, is a complex mixture of proteins found in wheat grains. Gluten makes up about 80% of the total protein content of wheat grains and is a key component that determines the texture, structure and baking properties of wheat products.
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