Description

Wheat Gluten is the protein component of flour which gives the dough elasticity and strength, can be defined as the rubbery mass that remains when wheat dough is washed to remove starch granules and water soluble constituents. 

Characteristics

• Unique viscoelastic and adhesive properties
• Helps dough rise by trapping gas bubbles during fermentation and gives bread its unique texture
• Chewy texture
• Low cost
• Valuable to both food and non-food industries