Wheat gluten
Wheat gluten is the protein fraction of wheat (Triticum spp., family Poaceae), obtained by separating mainly starch and soluble components from the dough.
It consists primarily of the proteins gliadins and glutenins, which are responsible for the elastic and viscoelastic properties of dough.
It is used in the food industry to increase protein content and improve elasticity, structure, volume and gas-retention capacity in baked products.
It is also present in seitan, meat substitutes and many high-protein foods.
From a nutritional point of view, it is very rich in protein, while containing relatively low amounts of fat and carbohydrates compared with wheat flour.
Its protein quality is not optimal, however, mainly because of its relatively low content of some essential amino acids, particularly lysine.
It offers no particular advantage for people following a normal balanced diet, except when specifically used to increase protein intake or modify the technological properties of foods.
Calories
It provides approximately 370–400 kcal per 100 g, with values varying according to purity, moisture and product formulation.
Allergens
It is derived from wheat and contains very high amounts of gluten. It is therefore unsuitable for people with coeliac disease and must also be avoided by people with a wheat allergy.
Assessment
A technologically useful and protein-rich ingredient, but unsuitable for people who need to avoid gluten.
Cons. Allergen
