Wheat gluten is a natural component of cereal grains and since it has historically been used as the principle protein in bread, it is well established as part of the Western diet.

It is normally prepared by washing soluble proteins and starches from wheat flour, leaving the gluten. When further processed in food systems, wheat gluten has the ability to impact specific textural properties thereby making it a valuable ingredient in meat and vegetarian foods as well as bakery applications.


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