Vital wheat gluten is produced by washing wheat flour dough to remove starch and water-soluble components, leaving behind the cohesive gluten protein mass which is then dried at controlled temperatures to preserve its vitality. The product contains approximately 75-80% protein on a dry basis, predominantly composed of glutenin and gliadin proteins that confer unique viscoelastic properties.
When hydrated, vital wheat gluten forms a strong, extensible network that traps gas and provides structure in baked goods. It is considered vital when the drying process preserves its ability to form this functional gluten network upon rehydration. The ingredient is essential for correcting flour quality variations and formulating specialty bread products with specific texture and volume requirements.
