Wheat gluten is the cohesive, viscoelastic protein mass obtained by washing wheat flour to remove starch granules and soluble constituents. It consists of two main protein fractions, glutenin and gliadin, which together create the characteristic stretchy, elastic network associated with wheat-based dough systems.
Wheat gluten can be processed into vital (active) or devitalized (inactive) forms depending on the drying conditions employed. Devitalized wheat gluten has lost its ability to form a functional network but retains nutritional value and can serve as a protein supplement or binding agent. The ingredient plays a critical role in the global food industry as both a functional processing aid and a nutritional protein source.
