Vital wheat gluten is được sản xuất bởi washing wheat flour dough to remove starch and water-soluble components, leaving behind the cohesive gluten protein mass which is then dried at controlled nhiệt độs 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 chức năngal gluten network upon rehydration. The ingredient is essential for correcting flour chất lượng variations and formulating specialty bread sản phẩm with specific kết cấu and volume requirements.