vehnäproteiinille

Vehnäproteiini, often referred to as wheat protein, is a plant-based protein derived from wheat. It is a significant component of wheat flour, where it plays a crucial role in the dough's structure and elasticity. When wheat flour is mixed with water, the proteins gliadin and glutenin hydrate and form gluten, a viscoelastic network responsible for the leavening and texture of baked goods.

Industrially, vehnäproteiini can be isolated from wheat through various processes, including washing wheat flour to remove starch and other soluble components, leaving behind the gluten protein. This isolated protein can then be further processed into different forms, such as vital wheat gluten, which is a concentrated powder.

Vehnäproteiini is recognized for its high protein content and its ability to provide a chewy, meat-like texture. This makes it a popular ingredient in vegetarian and vegan food products, including meat substitutes like seitan, which is primarily made from vital wheat gluten. It is also used as a dough conditioner in baking to improve texture and volume, and as a binding agent in some processed foods. While it is a complete protein source in terms of amino acid profile, its lysine content is relatively lower compared to some other protein sources.