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  • Wheat gluten, also called seitan, wheat meat, gluten meat, or simply gluten, is a food made from the gluten of wheat. It is made by washing wheat flour dough with water until all the starch dissolves, leaving insoluble gluten as a gummy mass, which is subject to further processing.
  • Gluten, the dough-forming protein of wheat flour, is the key to the unique ability of wheat to suit the production of leavened products. Gluten may be defined as the ‘cohesive, visco-elastic proteinaceous material prepared as a by-product of the isolation of starch from wheat flour’.
  • Gluten is proteins of the wheat. Gluten forms long molecules insoluble in water. This gives dough its characteristic texture and permits breads and cakes to rise because the carbon dioxide released by the yeast is trapped in the gluten superstructure.
  • Gluten is particular important in the manufacture of starch from wheat because gluten is a most valuable by-product representing half the turnover. In fact the starch is by some manufacturers considered the by-product and gluten the main product.
  • If the gluten is extracted and gently dried in hot air at moderate temperatures it maintains it's characteristics. If so it is designated "vital gluten". Vital gluten may be added as a dry powder to flour otherwise low in gluten and thereby improve the baking qualities of the flour.
  • Commercial gluten is dried to minimum 90% dry matter and a typical composition is: 70 - 80 % crude protein, 6 - 8 % crude lipids, 10 - 14 % carbohydrates, 0.8 - 1.4 % minerals.
  • Wheat gluten is very effective in binding meat chunks or trimmings together to form restructured steaks or chops and may be applied simply by dusting the meat pieces with dry gluten. It is an excellent binder in poultry rolls, canned “integral” hams and other nonspecific loaf-type products where it also improves slicing characteristics and minimizes cooking losses during processing and/or preparation.
  • The most common usage of gluten in western countries has traditionally been, and continues to be, in baked goods of various types. However, with an increasing awareness of wheat gluten’s unique structural and functional properties has come an expanding diversity of applications.
  • U.S. imports of EU wheat gluten represent approximately one-half of U.S. consumption. While in place, vital wheat gluten import quotas and
    financial assistance helped U.S. processors adjust to competitive pressures. U.S. domestic wheat gluten processors developed new
    strategies in response to foreign competition.
  • A portion of the growth in domestic gluten demand can be attributed to population growth and increased consumer preferences for “healthy” grain-based products (e.g., bagels). The demand for more (and varied) bakery products has therefore driven the demand for vital what gluten. Also, increased gluten availability from the EU, Australia, and other countries has driven down domestic prices and made the use of vital wheat gluten in commercial baking operations much more feasible in recent years.
  • The U.S. domestic vital wheat gluten industry consists of three manufacturers: Manildra Milling, ADM, and Midwest Grain Products. Historically, vital wheat gluten prices are relatively low (high) when supplies of high protein U.S. wheat are high (low).
  • Even with increased domestic demand for wheat gluten and limitations placed upon imports, the U.S. wheat starch/gluten industry remains a relatively tight market. With a significant portion of the domestic processing capacity yet to be utilized and a four-firm concentration ratio of nearly 100%, the industry provides limited access for potential market entrants.
General Information
  • Wheat gluten
  • Milling of Flour
  • Production of Wheat Starch
  • Wheat Starch and Vital Wheat Gluten
  • Wheat Methods
  • Wheat

Company Profile

  • Company from Missouri
  • Company from US
  • Company from China
  • China Company

Consultant

  • Consultant from Canada
  • Consultant from South Africa
  • Consultant from USA
  • Nutritional Consultant 

Extraction Process

  • Wheat Starch Applications
  • Changes in proteins induced by heating gluten dispersions at high temperature
  • Measuring Wheat Protein or Gluten Quality
  • Wheat proteins
  • Rheology and processing of gluten based bioplastics
  • Wheat starch production

Applications

  • Is Wet Gluten Good for Baking?
  • Development and Characterization of Edible Films based on Gluten  from Semi-Hard and Soft Wheat Flours
  • Characterization of Composite Biofilms of Wheat Gluten and Cellulose Acetate Phthalate
  • On the Repression of Rat Liver HMP Shunt Dehydrogenases by Wheat Gluten
  • Comparison of wheat gluten and spray-dried animal plasma in diets for nursery pigs
  • Applications in Meat, Fish, Poultry & Surimi-based Products
  • Wheat-gluten uses and industry needs

Technology

  • Cold ethanol technology for the closed production of vital wheat gluten
  • Interaction of soy and wheat gluten proteins in soy-wheat dough
  • Chemical and Biochemical Changes during Microwave Treatment of Wheat
  • Innovative centrifugal technology for wheat starch production
  • A Multi-disciplinary approaches for characterization of wheat gluten network structure

Machinery

  • BioKits Gluten Assay Kit
  • Sample Extraction kits
  • Flour Machine Equipments
  • Analytical Equipments

Project

  • Wheat Gluten as Biopolymer for the Production of Renewable and Biodegradable Materials
  • Phospholipids and Wheat Gluten Blends
  • Optimizing extraction methods to improve utilization of wheat gluten in bio-product manufacturing
  • Peptide Mapping of a Wheat Gluten Hydrolysate by Reversed- Phase High Performance Liquid Chromatography (RP-HPLC)
  • Ethanol-based separation systems for the biorefining of wheat

Patent

  • Development of Vital Wheat Gluten in Non-Aqueous Media
  • Drying Wet Wheat Gluten
  • Method of Flavoring Protein Denatured Vital Wheat Gluten Fiber Products and Improved Flavored Product
  • Food ingredient containing wheat gluten, soy grits and soy flour
  • Metal ion compositions and methods for improving wheat-based products
  • Method of Making Vital Wheat Gluten into Layered Fibers, Apparatus Textured and protein- Denatured Fiber Products
  • Process for the Modification of Wheat Gluten
  • Nitrogenous composition resulting from the hydrolysis of wheat gluten and process for its manufacture
  • Process for Manufacturing Vital Wheat Gluten with Substantially no Objectional Flavor or Aroma
Products
  • Wheat Gluten Product List
  • Vital Wheat Gluten
  • Hydrolyzed Wheat Gluten
  • XL-Hi Gluten Flour

Plant

  • Plant from USA
  • Plant from Russia
  • USA Plant
  • Plant from Canada
  • Wheat gluten plant up and running under new ownership

Properties and Functions

  • A study of changes in wheat protein during bread baking using SE-HPLC
  • Chemical Composition, Functional and Baking Properties of Wheat-Plantain Composite Flours
  • Composition and Properties of Film Forming
  • Thermo mechanical Behavior of Wheat Gluten Films: Effect of Sucrose, Glycerin, and Sorbitol
  • Structural and Functional Properties of Wheat Gluten
  • Effect of High-Temperature Short-Time Treatment of Wheat Flour
    on Gluten Vitality and Structure
  • Characterization of Wheat Gluten Proteins by HPLC and MALDI TOF Mass Spectrometry
  • Effect of Wheat Bran on Serum Lipids: Influence of Particle Size and Wheat Protein
  • Enzymatic preparation and functional properties of wheat gluten hydrolysates
  • Wheat gluten: wholesome and functional

Regulatory issues

  • Wheat gluten may be source of bad pet food: FDA
  • Quality Control of a Wheat Gluten Hydrolysate for Use as a Raw Material in Cell Culture Media
  • Pet Food Recall
  • Wheat Gluten Produced in EU is Safe
  • CODEX Standard for Wheat Protein Products Including Wheat Gluten

Toxicity

  • Gluten (wheat) and grain allergies
  • What is Celiac Disease and the Gluten-Free Diet
  • The Many Faces of GLUTEN…
    Masquerader of Disease and Symptoms
  • Wheat and Gluten Intolerance

Report

  • Vital Wheat Gluten
  • The Effect of a Wheat Gluten Supplement In a Steer Fattening Ration Comprised of Varying Levels of Wheat
  • New and Improved Wheat Uses Audit
  • Nationwide Wheat Gluten Recall
  • Definitive Safeguard Measures on Imports of Wheat Gluten from the European Communities
  • U.S. House of Representatives
    Committee on Energy and Commerce Subcommittee on Oversight and Investigations

Market

  • U.S. wheat gluten industry decimated by cheap imports
  • Evaluating the U.S. Wheat Protein Complex
  • Production of natural ingredients derived from wheat
  • Overview of the Domestic Wheat Gluten Industry
  • Import quotas may help U.S. gluten, new uses
  • MGPI to triple wheat gluten production
  • Most wheat gluten for pet foods sold inside China
  • Global and U.S. Wheat Gluten Industries: Structure, Competition, and Trade

Suppliers & Buyers

  • Suppliers from California
  • Wheat Gluten Suppliers
  • Selling Leads of Wheat Gluten
  • Supplier from Hong Kong
  • Wheat Gluten Worldwide Suppliers
  • Supplier from India
  • Supplier from China
  • Indian Exporters and Manufacturers of Wheat Gluten
  • Global Exporters of Wheat  Gluten
  • Wheat Gluten Buyers List
 

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