VITEN®

Wheat Protein

Vital wheat gluten is a group of proteins found in wheat that are water-insoluble fractions with unique visco-elastic properties when hydrated. It is a native wheat protein derived from wheat flour and obtained by non-chemical wet extraction.

Gluten is essential in bread-making operations because it gives wheat flour the ability to form a network. Wheat gluten confers high water absorption to the flour and makes the dough viscous.

VITEN® vital wheat gluten converts flour into a cohesive, viscoelastic dough after mixing with water. During the bread-making process, gluten forms strands that strengthen the dough and create pockets that trap air and allow the bread to rise and have its appealing texture. Due to its high gas-holding capacity, wheat dough is the basis for bread with high volume and a typical crumb structure. Wheat gluten gives the dough extensibility and resistance to deformation.

® Registered trademark(s) of Roquette Frères

Plant-based Protein

Bread Improver

Cost Control

Applications

Bakery & Snacks
- Salty snacks
- Sweet biscuit & cookie
- Cereal bar
- Cake and pastry
- Bread
- Breakfast cereal
Savory
- Plant-based meat
- Ready meal
- Noodle & Pasta
- Seasoning
- Batter & coating
- Meat

Functional Properties

Transparency and Label Friendly
- Label-friendly
- Soy alternative
- Meat alternative
Health and Nutrition
- Protein enrichment
Formulation Performance
- Binding
- Shelf-life extension