Wheat protein / gluten

Gluten is the name of a group of proteins that occur naturally in cereals such as wheat, spelt, rye and barley. These proteins have excellent viscoelastic properties, depending on the type of product. They play a major role in the quality and workability of the dough for fine bakery products, bread, small pastries and pasta. When cooked, gluten proteins acquire a fibrous structure. That is why they are often used in vegetarian cuisine, as a basis for meat substitute products.

Benefits