Gluten/Protein

Back to EFFICENCY FINDER OF FOOD INDUSTRY
Back to Biobased products in starch/potatoes/grain mill products

Description

Gluten is a protein composite found in the endosperm of wheat and related grains. Gluten gives elasticity to dough, helping it rise and keep its shape and often gives the final product a chewy texture. Gluten constitute about 80% of the protein contained in wheat fruit. Other starch raw materials as maize and rice have proteins which differ from true gluten.

Valorisation techniques

Gluten produced in starch manufacturing, can be used in other food or animal feed processes, or sent for landspreading (EC 2006) Gluten is used in cosmetics, hair products, and other dermatological preparations.

References

• European Commission. 2006. Reference Document on Best Available Techniques in the Food, Drink and Milk industries

Back to Biobased products in starch/potatoes/grain mill products
Back to EFFICENCY FINDER OF FOOD INDUSTRY