Gluten is a complex protein, consisting of gliadin and glutenin, which are combined with starch in the endosperm of the seed. It is most commonly found in wheat and other related grains, such as barley and rye.

Key Applications

• Provides elasticity to dough, helping it to rise and maintain its shape, giving the final product a fluffy texture.
• Used in many foods as a thickening and binding agent.
• Flavor enhancer and protein supplement.