Dried gluten

Dried gluten is the protein fraction from wheat that has been milled to flour and the flour kneaded with water. This process allows the insoluble starch to be removed and the resulting proteinaceous mass is dried to 

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Dried Gluten. This material is sold as vital wheat gluten, it is produced by a scaled up version of the process for producing wet gluten for flour testing. A flour and water dough is made and then washed to remove the starch, the soluble proteins and the pentosan-based gum fraction. This latter fraction is an example of a non-starch carbohydrate. 

It appears that dried gluten produced from English non-bread making flour is just as good as gluten produced from the best quality Canadian flour. Unsurprisingly, dried gluten is normally made from the cheapest possible source. 

Nitrogenous substances (N x 6 25). These arc related to the percentage of dry gluten but usually exceed 0 5-1 o%, calculated on the flour. 

Figure 5 Ratio of the infrared absorbances at 1547 and 1512 cm-1 for commercial gluten as a Junction of moisture content. Non heat-treated gluten ( ), gluten heat-treated 30 min at 105°C in presence of 2 g of water/g of dry gluten ( )...

Freeze-dried gluten was prepared as previously described7 from an Olym-... 

Ascorbic acid is the only improver permitted in wholemeal bread in the UK. To produce loaves of the density now popular with the consumer normally involves the selection of high protein flour, fortification with dried gluten and inclusion of an emulsifier in the recipe. 

NIR on-line samplers were first developed to measure the protein content of flour. This is still the most popular application and provides an excellent example of an NIR feedback control system. Dried gluten is commonly used, particularly in Europe, to replace wholly or partly the protein in flour that would otherwise be derived from high-protein wheat in the grist. The success of on-line NIR for monitoring flour protein content therefore led to its incorporation into a closed-loop control system... 

Wheat gluten is determined after producing a dough that is washed with water or salt solution to selectively remove starch and soluble protein. The wet residue is weighed and then dried to determine wet and dry gluten, respectively. The Glutomatic rapidly determines gluten content automatically. These tests are used to differentiate classes of wheat. 

Production Fresh native gluten, as well as dried or devitalized gluten, with at least 70% protein are the raw materials. Hydrolysis is performed, in rubber- or plastic-lined, stirred autoclaves with steam jacket, on 1 1 1-mixtures of dry gluten, water and concentrated hydrochloric acid at a 113-116 °C for 8-12 hours. 

W. is used for production of - hydrotyzed vegetable protein and - glutamic acid by acid hydrolysis. It may be prepared from freshly dewatered w. as well as from dried gluten preparations. 

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