Gluten texture from

Vegetable oils are added to breads to shorten the strands of gluten and give the bread a more cakelike texture. Adding fats or oils also keeps bread from getting stale, which allows for storage of longer than one day. 

Wheat gluten is a protein composite found in foods processed from wheat and related grain species, including barley and rye. WG gives elasticity to dough, helping it rise and keep its shape and often gives the final product a chewy texture. WG may also... 

Partial supplements from non-meat sources Textured soya protein, mycoprotein Soya, caseinate, whey, alginate, gluten Starch... 

The following protein sources are suitable for the production of texturized products soya casein wheat gluten oilseed meals such as from cottonseed, groundnut, sesame, sunflower, safflower or rapeseed zein (corn protein) yeast whey blood plasma or packing plant offal such as lungs or stomach tissue. 

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