1. Functional Properties of Wheat Gluten Powder
Wheat gluten powder, also known as active gluten powder, is a natural plant protein extracted from wheat. It is composed of gliadin and glutenin, which impart unique physical and chemical properties to wheat gluten powder:
- Viscoelasticity: The protein structure of wheat gluten powder gives it excellent viscoelasticity, allowing it to stretch and bounce. This property is crucial for dough formation during food processing.
- Extensibility: Wheat gluten powder has good extensibility and can be stretched without breaking, ensuring good dough processability and structural integrity in the final product.
- Water Absorption: Wheat gluten powder has a high water absorption capacity, which improves yield and shelf life. In the processing of bread, noodles, and other foods, its water absorption helps enhance product softness and texture.
- Emulsifying and Foaming Properties: Wheat gluten powder’s emulsifying and foaming abilities make it suitable for products like cakes, bread, and other aerated foods, where it helps retain air bubbles, increasing the lightness and volume of the food.
- Thermal Gelation: Wheat gluten powder can form a strong structure under high temperatures, helping to maintain the shape and texture of the food.
- Gelation: Wheat gluten powder can form gels under specific temperatures, pH values, and salt concentrations, aiding in the stability and texture control of certain foods.
2. Applications of Wheat Gluten Powder in Food
The unique properties of wheat gluten powder make it widely used in the food industry, particularly in flour fortification, baked goods, noodles, as well as meat and fish products:
- Flour Fortification and Baked Goods:
- Wheat gluten powder is commonly used to fortify flour, particularly to increase the protein content of low-protein flour, meeting the demands of bread and other fermented food production. In baked goods, wheat gluten powder improves dough handling, extends shelf life, and increases product softness and volume.
- For example, in bread and pastry making, adding wheat gluten powder can enhance product extensibility, water retention, and improve texture and structure.
- Noodle Processing:
- In noodle production, adding 1%-2% wheat gluten powder enhances the extensibility of the noodles, reduces the leaching rate during cooking, improves noodle hardness and elasticity, reduces breakage, and increases yield during cooking.
- Meat, Fish, and Poultry Products:
- Wheat gluten powder is widely used in meat products, such as vegetarian sausages, vegetarian chicken, canned ham, and more. It effectively binds fat and moisture while increasing protein content, improving the texture and mouthfeel of the product.
- In meat processing, wheat gluten powder acts as a binder, filler, or bulking agent, enhancing the texture of the product and reducing cooking losses.
3. Conclusion
As a high-protein natural plant ingredient, wheat gluten powder offers exceptional functionality and diverse applications. Its use in the food industry not only enhances dough properties but also improves product quality and market competitiveness by increasing protein content, enhancing texture, and extending shelf life. With further understanding of its functional properties, the application prospects of wheat gluten powder in a wider range of food sectors will continue to expand.
