Vehnäproteiini

Vehnäproteiini, also known as wheat protein or vital wheat gluten, is a protein derived from wheat. It is primarily composed of glutenin and gliadin, which form gluten when wheat flour is mixed with water. This protein is a significant component of wheat-based foods, contributing to their elasticity, chewiness, and structure.

In the food industry, vehnäproteiini is widely used as a functional ingredient. Its ability to form a cohesive network makes it valuable in baking, particularly in bread and pasta production, to improve texture and dough handling. It is also utilized in meat alternatives and vegetarian products as a protein source and texturizer, mimicking the mouthfeel of meat. Furthermore, vehnäproteiini can be used to fortify foods with additional protein.

Outside of food applications, vehnäproteiini has some industrial uses. It can be found in certain adhesives, coatings, and paper products due to its binding properties. The extraction process typically involves washing wheat flour to remove starch, leaving behind the gluten. The resulting product is often a fine, yellowish powder. While beneficial for many applications, individuals with celiac disease or gluten sensitivity must avoid vehnäproteiini due to its gluten content.