Abstract
Vital wheat gluten has traditionally been noted for its functional benefits in various bakery applications. In recent years extensive research and development work has taken place to more clearly identify wheat gluten’s unique characteristics and functional properties. As a result, many new and novel applications have been developed. The on-going potential of this exciting protein ingredient, in its native or modified forms, will only be limited by the imagination of those formulating new products.
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References
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Hulse, J.H., and E.M. Laing, “Nutritive Value of Triticale Protein”, Monograph ID RC-021e, Canada, 1974.
John Labatt Limited, London, Ontario, Canada, 1975, Private study.
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Kalin, F. Wheat gluten applications in food products. J Am Oil Chem Soc 56, 477–479 (1979). https://doi.org/10.1007/BF02671549
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DOI: https://doi.org/10.1007/BF02671549