BACK TO PREVIOUS PAGE
Vital Wheat Gluten
Vital Wheat Gluten. The insoluble gluten protein (q.v.) of wheat flour (q.v.) from which the starch (q.v.) and soluble components have been washed to the fullest practical extent and which, upon drying at moderate temperatures, has been reduced to a free-flowing, cream-colored powder. It will typically contain 75% to 80% protein (q.v.), 0.5% to 1.5 lipids (q.v.), 0.8% to 1.2% ash (q.v.), and 5.0% to 8.0% moisture and show a water absorption (q.v.) of 150 to 200%. It is added at levels of 1% to 4% to flours of low protein contents (q.v.) to improve their baking performance, and up to 10% to formulas for high-fiber bread (q.v.) products.