- Wheat gluten, also
called seitan, wheat meat, gluten meat, or simply gluten, is a food made
from the gluten of wheat. It is made by washing wheat flour dough with
water until all the starch dissolves, leaving insoluble gluten as a
gummy mass, which is subject to further processing.
- Gluten, the
dough-forming protein of wheat flour, is the key to the unique ability
of wheat to suit the production of leavened products. Gluten may be
defined as the ‘cohesive, visco-elastic proteinaceous material prepared
as a by-product of the isolation of starch from wheat flour’.
- Gluten is proteins of
the wheat. Gluten forms long molecules insoluble in water. This gives
dough its characteristic texture and permits breads and cakes to rise
because the carbon dioxide released by the yeast is trapped in the
gluten superstructure.
- Gluten is particular
important in the manufacture of starch from wheat because gluten is a
most valuable by-product representing half the turnover. In fact the
starch is by some manufacturers considered the by-product and gluten the
main product.
- If the gluten is
extracted and gently dried in hot air at moderate temperatures it
maintains it's characteristics. If so it is designated "vital gluten".
Vital gluten may be added as a dry powder to flour otherwise low in
gluten and thereby improve the baking qualities of the flour.
- Commercial gluten is
dried to minimum 90% dry matter and a typical composition is: 70 - 80 %
crude protein, 6 - 8 % crude lipids, 10 - 14 % carbohydrates, 0.8 - 1.4
% minerals.
- Wheat gluten is very
effective in binding meat chunks or trimmings together to form
restructured steaks or chops and may be applied simply by dusting the
meat pieces with dry gluten. It is an excellent binder in poultry rolls,
canned “integral” hams and other nonspecific loaf-type products where it
also improves slicing characteristics and minimizes cooking losses
during processing and/or preparation.
- The most common usage
of gluten in western countries has traditionally been, and continues to
be, in baked goods of various types. However, with an increasing
awareness of wheat gluten’s unique structural and functional properties
has come an expanding diversity of applications.
- U.S. imports of EU
wheat gluten represent approximately one-half of U.S. consumption. While
in place, vital wheat gluten import quotas and
financial assistance
helped U.S. processors adjust to competitive pressures. U.S. domestic
wheat gluten processors developed new
strategies in response to
foreign competition.
- A portion of the growth
in domestic gluten demand can be attributed to population growth and
increased consumer preferences for “healthy” grain-based products (e.g.,
bagels). The demand for more (and varied) bakery products has therefore
driven the demand for vital what gluten. Also, increased gluten
availability from the EU, Australia, and other countries has driven down
domestic prices and made the use of vital wheat gluten in commercial
baking operations much more feasible in recent years.
- The U.S. domestic vital
wheat gluten industry consists of three manufacturers: Manildra Milling,
ADM, and Midwest Grain Products. Historically, vital wheat gluten prices
are relatively low (high) when supplies of high protein U.S. wheat are
high (low).
- Even with increased
domestic demand for wheat gluten and limitations placed upon imports,
the U.S. wheat starch/gluten industry remains a relatively tight market.
With a significant portion of the domestic processing capacity yet to be
utilized and a four-firm concentration ratio of nearly 100%, the
industry provides limited access for potential market entrants.
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General
Information
- Wheat gluten
- Milling of Flour
- Production of Wheat Starch
- Wheat Starch and
Vital Wheat Gluten
- Wheat Methods
- Wheat
Company
Profile
- Company from
Missouri
- Company from US
- Company from
China
- China Company
Consultant
- Consultant from
Canada
- Consultant from South
Africa
- Consultant from
USA
- Nutritional Consultant
Extraction
Process
- Wheat Starch
Applications
- Changes in proteins
induced by heating gluten dispersions at high temperature
- Measuring Wheat Protein
or Gluten Quality
- Wheat proteins
- Rheology and
processing of gluten based bioplastics
- Wheat starch production
Applications
- Is Wet Gluten Good for
Baking?
- Development and
Characterization of Edible Films based on Gluten from Semi-Hard
and Soft Wheat Flours
- Characterization of
Composite Biofilms of Wheat Gluten and Cellulose Acetate
Phthalate
- On the Repression of
Rat Liver HMP Shunt Dehydrogenases by Wheat Gluten
- Comparison of wheat
gluten and spray-dried animal plasma in diets for nursery pigs
- Applications in Meat,
Fish, Poultry & Surimi-based Products
- Wheat-gluten uses and
industry needs
Technology
- Cold ethanol technology
for the closed production of vital wheat gluten
- Interaction of soy and
wheat gluten proteins in soy-wheat dough
- Chemical and
Biochemical Changes during Microwave Treatment of Wheat
- Innovative centrifugal
technology for wheat starch production
- A Multi-disciplinary
approaches for characterization of wheat gluten network structure
Machinery
- BioKits Gluten
Assay Kit
- Sample Extraction
kits
- Flour Machine Equipments
- Analytical
Equipments
Project
- Wheat Gluten as
Biopolymer for the Production of Renewable and Biodegradable Materials
- Phospholipids and Wheat
Gluten Blends
- Optimizing
extraction methods to improve
utilization of wheat gluten in bio-product
manufacturing
- Peptide Mapping of a
Wheat Gluten Hydrolysate by Reversed- Phase High Performance Liquid
Chromatography (RP-HPLC)
- Ethanol-based
separation systems for the biorefining of wheat
Patent
- Development of Vital
Wheat Gluten in Non-Aqueous Media
- Drying Wet Wheat
Gluten
- Method of Flavoring
Protein Denatured Vital Wheat Gluten Fiber Products and Improved
Flavored Product
- Food ingredient
containing wheat gluten, soy grits and soy flour
- Metal ion compositions
and methods for improving wheat-based products
- Method of Making Vital
Wheat Gluten into Layered Fibers, Apparatus Textured and protein-
Denatured Fiber Products
- Process for the
Modification of Wheat Gluten
- Nitrogenous composition
resulting from the hydrolysis of wheat gluten and process for its
manufacture
- Process for
Manufacturing Vital Wheat Gluten with Substantially no Objectional
Flavor or Aroma
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Products
- Wheat Gluten Product
List
- Vital Wheat
Gluten
- Hydrolyzed Wheat
Gluten
- XL-Hi Gluten Flour
Plant
- Plant from USA
- Plant from
Russia
- USA Plant
- Plant from
Canada
- Wheat gluten plant up and running under new ownership
Properties and
Functions
- A study of
changes in wheat protein during bread baking using SE-HPLC
- Chemical Composition,
Functional and Baking Properties of Wheat-Plantain Composite
Flours
- Composition and
Properties of Film Forming
- Thermo mechanical
Behavior of Wheat Gluten Films: Effect of Sucrose, Glycerin, and
Sorbitol
- Structural and
Functional Properties of Wheat Gluten
- Effect of
High-Temperature Short-Time Treatment of Wheat Flour
on Gluten
Vitality and Structure
- Characterization of
Wheat Gluten Proteins by HPLC and MALDI TOF Mass Spectrometry
- Effect of Wheat Bran on
Serum Lipids: Influence of Particle Size and Wheat Protein
- Enzymatic
preparation and functional properties of wheat gluten
hydrolysates
-
Regulatory
issues
- Wheat gluten may be
source of bad pet food: FDA
- Quality Control of a
Wheat Gluten Hydrolysate for Use as a Raw Material in Cell Culture
Media
- Pet Food Recall
- Wheat Gluten Produced
in EU is Safe
- CODEX Standard for
Wheat Protein Products Including Wheat Gluten
Toxicity
- Gluten (wheat) and
grain allergies
- What is Celiac Disease
and the Gluten-Free Diet
- The Many Faces of
GLUTEN…
Masquerader of Disease and Symptoms
- Wheat and Gluten
Intolerance
Report
- Vital Wheat
Gluten
- The Effect of a Wheat
Gluten Supplement In a Steer Fattening Ration Comprised of Varying
Levels of Wheat
- New and Improved Wheat
Uses Audit
- Nationwide Wheat Gluten
Recall
- Definitive Safeguard
Measures on Imports of Wheat Gluten from the European Communities
- U.S. House of
Representatives
Committee on Energy and Commerce Subcommittee on
Oversight and Investigations
Market
- U.S. wheat
gluten industry decimated by cheap imports
- Evaluating the U.S.
Wheat Protein Complex
- Production of natural
ingredients derived from wheat
- Overview of the
Domestic Wheat Gluten Industry
- Import quotas may help
U.S. gluten, new uses
- MGPI to triple
wheat gluten production
- Most wheat gluten for
pet foods sold inside China
- Global and U.S. Wheat
Gluten Industries: Structure, Competition, and Trade
Suppliers &
Buyers
- Suppliers from
California
- Wheat Gluten
Suppliers
- Selling Leads of Wheat
Gluten
- Supplier from Hong
Kong
- Wheat Gluten Worldwide
Suppliers
- Supplier from
India
- Supplier from
China
- Indian Exporters and
Manufacturers of Wheat Gluten
- Global Exporters of
Wheat Gluten
- Wheat Gluten Buyers
List
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