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 đặc trưng 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 chức năngal network but retains dinh dưỡngal value and can serve as a protein thực phẩm bổ sung or binding agent. The ingredient plays a critical role in the global food ngành công nghiệp as both a chức năngal chế biến aid and a dinh dưỡngal protein chuace.