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Ingredients
Vital Wheat Gluten

Vital Wheat Gluten

UK Stock

This is an ingredient we currently keep in stock at one of our warehouses, or have the ability to do so. Contact us to discuss in more detail.

Direct Delivery

This is an ingredient we can directly deliver from our supplier to you for commercial reasons, or is necessary due to special product requirements.

Available in conventional quality. Enquire for more information on organic availability or alternatives.

Category

Protein

Sectors

Food And Drink

Packaging

Bag: 25 kg

MOQ

1,000 kg (1 Pallet)

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What is it?

Vital wheat gluten is a natural protein derived from wheat. It’s extracted from wheat flour by removing the starch, leaving behind a high concentrated protein substance. Vital wheat gluten is renowned for its viscoelastic properties, meaning it can stretch and trap air bubbles when kneaded or mixed with water. This characteristic makes it a great ingredient in baking.

Its physical characteristics include:

  • Fine powder
  • Cream Colour
  • Bland Odour

Applications and Functionalities

  • Baking: Vital wheat gluten improves the elasticity and rise of dough, resulting in softer and more resilient bread, rolls, and other baked goods. It provides structure and helps retain gas bubbles produced by yeast or baking powder, leading to a light and airy texture in bread.
  • Meat Substitute: Vital wheat gluten is a popular meat substitute in vegetarian and vegan diets. When mixed with water and seasonings, vital wheat gluten forms a chewy, meat-like texture, making it suitable for use in dishes such as vegan sausages, burgers, and stir-fries.
  • Protein Supplement: Due to its high protein content, vital wheat gluten is used as a protein supplement in vegetarian and vegan diets. It can be added to smoothies, soups, and other dishes to boost their protein content and improve their nutritional profile.
  • Binder and Thickener: In food manufacturing, vital wheat gluten serves as a binder and thickener in various products. It helps improve the texture and mouthfeel of processed foods such as vegetarian meat alternatives, sauces, and dressings.
  • Gluten-Free Product Improvement: In gluten-free baking, small amounts of vital wheat gluten can be added to gluten-free flour blends to improve their elasticity and rise, resulting in better texture and structure in gluten-free baked goods.

Nutritional Information (per 100g)

Energy 1665 kJ / 393 Kcal
Fat 3g
of which saturates 0.5g
Carbohydrate 9g
of which sugars 1g
Protein 80g
Salt 0.225g