Due to its unique binding properties and elasticity, gluten is widely used not only in the baking industry, but also as a protein additive in various food products and feeds.
Properties and uses of wheat protein
- Binding properties: Gluten has unique binding properties, making it an excellent ingredient in the production of vegetarian and vegan products such as plant-based meat.
- Nutritional value: wheat protein provides essential amino acids, providing an important source of protein in the diet.
- Bakery industry: indispensable in the production of bread and other bakery products, gluten gives elasticity to the dough, allows it to retain gases formed during fermentation, leading to a fluffy, springy flesh.
- Cosmetics and supplements: Gluten is also used in cosmetics and supplements as a binding, stabilizing and nutritional ingredient.
Although gluten is safe for most of the population, people with celiac disease, gluten intolerance or wheat allergy should avoid it. Companies producing foods with gluten should pay special attention to product labeling to inform consumers of the presence of gluten.
