Wheat gluten is a natural grain protein abstracted from wheat,with an apperance of light yellow powder.It is composed of various amino acids, in which 15 kinds are necessary for human body. It's characteristics include strong hydroscopicity, viscoelasticity, extensibility, film formability, adhesion thermosetting property and liposuction emulsification.




Wheat gluten is a fine paste modifying agent ,which could obviously improve the hydroscopicity of the paste and enhance the resistance to stir. It is widely used in the production of bread,noodles and instant noodles in order to enhance their tenacity.It is also a flour gluten fortifier which is used in the production of high gluten flour and bread flour.Besides, it can strengthen the products'elasticity,tenacity and water holding capacity when it is used in meat products.



Meanwhile,it is the basic material of upscale aquatic feed.Due to its strong adhesive capacity,it is easily to be shaped to granule and after it is put into the water and soaked, the feed is covered in the network structure of the wet gluten and suspended in water,then the nutrition will not run and the raising utillzation of the fish and seafood is greatly improved.The use of wheat gluten is also an effective method to increase protein content of food.  
 
Wheat gluten and wheat starch are economically important co-products produced during wet processing of wheat flour. Wheat gluten is a commodity food ingredient, and its applications are predominantly in baked goods and processed meat products. Recent discoveries found that wheat gluten can be processed into texturized vegetable protein for meat application. The popularity of texturized vegetable proteins that contain wheat proteins is rapidly increasing. Often, these products are extruded in such a way that bundles of long fibers are formed.

The wheat kernel is composed of approximately 12–16% protein, 2–3% oil, 2–3% fiber, 1–2% ash, and 8–10% moisture. The wheat milling process produces wheat flour that has most of the fat and ash removed. After milling into flour, wheat gluten, the protein portion of wheat flour, is separated from the starch by one of a number of processes.

Wheat gluten is a protein that has unique properties. When hydrated and mixed, it forms a very extensible, elastic structure that is responsible for the gas-holding ability of bread dough. Wheat gluten can be used in combination with soy-based raw materials, or in combination with wheat flour and other additives to produce a soy-free texturized product. Commercially available wheat gluten is typically 80% protein.