Gluten, also known as active gluten flour, has a protein content of more than 80%. It is a nutritious, inexpensive plant protein source. Gluten is mainly composed of small molecular weight, spherical, and good extensibility of gliadin and large molecular weight, fibrous, and strong elasticity of gluten.
Product Application
For example, traditional products such as gluten, roasted bran, moldy bran, ancient meat, vegetarian sausage, vegetarian chicken, vegetarian duck, oil gluten, etc. are simple applications of the above characteristics.
When gluten absorbs water, it forms wet gluten with a network structure, which has good viscoelasticity, extensibility, thermal coagulation, emulsification, and film forming properties.
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