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This product is a highly concentrated wheat protein known for its unique visco-elastic properties that enhance dough texture and elasticity. It strengthens the structure of bread, improves rising and crumb quality, and extends shelf life by increasing water absorption and mixing tolerance. It is especially useful in whole grain and low-gluten flours where it helps achieve a lighter texture and better volume. Additionally, it functions as a binder, film-former, and water retention agent in various applications beyond baking, such as snacks, cereals, and plant-based meat alternatives.
When hydrated, this powder forms a stretchy, elastic network that mimics the texture of meat, making it a key ingredient in vegan meat substitutes like seitan. Its robust protein content and ability to absorb moisture make it ideal for improving the chewiness and binding in cereal bars as well. The product is prized for enhancing mixing machinability and dough strength, and it contributes to improved oven spring and bread volume. It typically comes in a dry powder form that can absorb nearly twice its weight in water, making it versatile for various culinary uses.
A versatile ingredient that boosts dough elasticity and enhances the volume and texture of breads and meat alternatives.
| Nutritional Values | Per 100g |
| Energy (kJ): | 1589.92 |
| Energy (kcal): | 380 |
| Fat (g): | 3.5 |
| Saturates (g): | 2 |
| Carbs (g): | 13 |
| Sugars (g): | 2 |
| Fibre (g): | 4 |
| Protein (g): | 82 |
| Salt (g): | 0 |