Product description:

Wheat fiber (gluten) is used as a protein fortifier, natural filler, stabilizer, thickener, and viscosity agent in food products.

Applications:

 During hydration (1:3), gluten swells and forms fibers. The bonds between these fibers create a protein matrix that holds the meat filling components together. This improves the rheological properties of the filling—its density, plasticity, and moldability. During heat treatment, this matrix stabilizes, giving the product a firm and elastic texture.

 Wheat gluten, used in amounts of 0.5–3.0%, is effectively applied as a meat substitute in the production of cooked sausages, semi-smoked sausages, hams, and minced meat products.

 In dumpling production, gluten is used both in the filling and to improve the texture of the dough.

 Gluten works best in formulations with high levels of meat replacement, and when using water-rich raw materials or mechanically deboned poultry meat.

Benefits of wheat gluten:

• simplifies the production process of baked goods;

• improves softness and volume of bread crumb;

• extends shelf life of products;

• increases yield of finished goods.

Uses of gluten:

• to enhance softness and fluffiness of baked goods and bread;

• as a thickener in sauces, ketchups, and yogurts;

• as a preservative in bakery items and meat semi-finished products.

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 Nutritional value per 100 g:
Protein — 76 g, Fat — 0.4 g, Carbohydrates — 9 g.
Caloric value: 350 kcal.