General Wheat Gluten Properties

Wheat Gluten, a natural food protein, is the water-insoluble complex protein fraction separated from wheat flours. The separation process is accomplished by physical means from aqueous flour suspensions without additives of any kind. Wheat gluten is marketed as a cream-colored, free-flowing powder. When rehydrated, it regains virtually all of its intrinsic functionality.

 

Codex International Standard for Wheat Gluten

Protein (N x 6.25) dry basis (d.b.)

Moisture

Ether extractable fat (d.b.)

Ash (d.b.)

Fibre (d.b.)

80.0% minimum

10.0% maximum

2.0% maximum

2.0% maximum

1.5% maximum

 

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