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Food & Beverages

Gluten

Gluten is the natural protein derived from wheat or wheat flour. In its freshly extracted wet form it is known as gum gluten which when dried yields a cream-to-tan-colored, free-flowing powder of high protein content and bland taste. When re-hydrated, it regains its original characteristics. So unique is the functionality of wheat gluten and so persistent is the structural integrity after cooking, it appears to have no functional competitor.

Types
Wheat Gluten · Corn Gluten · Others
Applications
Baking · Flour · Meats

5 editions23 December 2025

View 5 research editions
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