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Wheat Gluten
High-Protein Natural Ingredient for Food and Industrial Applications, Wheat Gluten is a concentrated protein derived from premium-quality wheat, known for its elasticity, binding strength, and nutritional value. It serves as an essential ingredient in bakery, food processing, and plant-based protein products. With its unique viscoelastic properties and excellent water absorption capacity, wheat gluten enhances texture, structure, and stability in a wide range of formulations.
There are two main types of wheat gluten — vital wheat gluten and hydrolyzed wheat gluten. Vital wheat gluten retains its natural protein structure and is primarily used in bread, pasta, noodles, bakery mixes, and meat analogs, where it improves elasticity and dough strength. Hydrolyzed wheat gluten, on the other hand, is used in beverages, sauces, and pet foods as a functional protein and flavor enhancer. Production involves washing wheat flour dough to remove starch, followed by drying and milling the gluten-rich mass into a fine powder. The result is a product with protein content of 75–82%, providing superior functionality and performance across food and industrial sectors.
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Advantages of wheat gluten include high protein content, excellent binding capacity, thermal stability, and compatibility with various food systems. It enhances the nutritional profile of plant-based products and improves yield in bakery and meat processing. Wheat gluten is available in 25 kg multilayer paper bags, 50 kg woven sacks, and 1 MT jumbo bags, designed to maintain product freshness and quality. With consistent performance and sustainable origin, wheat gluten remains a trusted protein ingredient for both food and industrial applications worldwide.
IF YOU ARE WILLING TO BUY GLUTEN FROM IRANIAN SUPPLIERS, PLEASE SCROLL DOWN AND SUBMIT YOUR REQUEST. |
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