Wheat protein (gluten)

Due to its unique binding properties and elasticity, gluten is widely used not only in the baking industry, but also as a protein additive in various food products and feed.

Properties and uses of wheat protein

1. Binding properties: Gluten has unique binding properties, making it an excellent ingredient in the production of vegetarian and vegan products, such as plant-based meats.
2. Nutritional value: Wheat protein provides essential amino acids, making it an important source of protein in the diet.
3. Baking industry: Irreplaceable in the production of bread and other bakery products, gluten gives dough elasticity and allows it to retain gases produced during fermentation, leading to the formation of a fluffy, springy crumb.
4. Cosmetics and supplements: Gluten is also used in cosmetics and supplements as a binding, stabilizing and nutritional ingredient.

While gluten is safe for most people, people with celiac disease, gluten intolerance, or wheat allergy should avoid it. Companies producing food products containing gluten should pay special attention to product labeling to inform consumers about the presence of gluten.