Description (organic) wheat protein:
(Organic) wheat protein is the co-product of wheat starch production. It is produced from wheat flour after aqueous extraction of the non-proteins and subsequent drying. It consists of gluten, which is responsible for the formation of elasticity in the production of dough. The gluten content in the flour is of central importance for the baking properties. When combined with water, it forms the gluten that forms the dough structure for baked goods. Gluten also has a positive effect on gas retention, which makes the dough rise better during baking. In addition, the product has a water binding capacity of 140 to 160%. Pure wheat protein is also called seitan and serves as a meat substitute.
The protein is used for protein enrichment, as well as an additive for vegetarian and vegan products and to improve texture. In addition, it is often used in (fine) baked goods due to its positive baking properties.
vegan, gluten-free, lactose-free