Vital wheat gluten adds structure, protein

10/2/2013 | FoodBusinessNews.net (free registration)

As more bakers add functional nutrients to flour, they are relying on vital wheat gluten, which serves as a functional protein while also providing structure to formulas with ingredients that would otherwise weigh them down. "There are many applications that require moderate to high levels of gluten-forming proteins in the flour in order to make the conventional product perform," said Jay Freedman, product applications scientist for Bay State Milling Co.

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