Vital Wheat Gluten · Functional Wheat Protein for Bakery, Pasta, Noodles & Meat Systems

Key characteristics

• Raw material: Derived from wheat flour through separation and drying of the gluten fraction.
• Protein level: typically around 75–80% protein (on dry basis), depending on specification.
• Form: light cream to pale yellow powder with a characteristic wheat/gluten odour and taste.
• Functional properties in doughs:
  • Dough strengthening – reinforces weak flours and improves dough handling,
  • Gas retention & volume – supports higher loaf volume and improved crumb structure in bread,
  • Elasticity & extensibility – enhances dough tolerance in bread, pizza, flatbreads and buns,
  • Texture & bite – contributes to a chewy bite in bakery, noodles and meat-like applications.
• Hydration behaviour: absorbs water and forms elastic gluten structures when mixed into dough systems.
• Nutritional role: increases protein content of wheat-based products and enables on-pack protein claims where regulations are met.
• Allergen status: Contains gluten and wheat; not suitable for gluten-free products and must be labelled in line with local allergen rules.
• Regulatory & labelling:
  • Typically declared as “vital wheat gluten” or “wheat gluten”,
  • Use levels and claims must respect local regulations and product category rules.

Atlas supports bakery, pasta, noodle and meat formulators in selecting vital wheat gluten grades and inclusion levels that match their flour quality, process conditions and finished product requirements.

Indicative specification points

Detailed specifications are customised by grade and origin. Typical food-grade vital wheat gluten parameters include:

• Protein (N×5.7): usually around 75–80% (on dry basis), with agreed minimum specifications.
• Moisture: controlled to maintain flowability, shelf life and consistent hydration.
• Ash: defined maximum content aligned with wheat-based ingredient expectations.
• Fat: low, consistent with wheat flour origin.
• Particle size: standard or fine grades to support homogeneous blending and dough development.
• Colour: light, with colour specifications suitable for white and brown bread, rolls and pasta.
• Water absorption / gluten index or similar functionality parameters: characterised to predict dough strength, volume and process behaviour.
• Microbiological criteria: aligned with food safety norms for cereal-based ingredients used in bakery, pasta, snacks and meat systems.
• Contaminants & heavy metals: controlled in line with international guidelines and customer requirements.

Each batch is supplied with a Certificate of Analysis (COA) and a detailed technical data sheet. Additional documentation (allergen declarations, dietary suitability, contaminants and pesticide data, origin, Halal/Kosher status and other certifications) can be provided from approved producers to support audits and regulatory submissions.

Bread, rolls & bakery products

• Pan breads & sandwich loaves – vital wheat gluten is used to strengthen weak flours, improving dough stability, oven spring, loaf volume and crumb structure.
• Buns, rolls & burger buns – helps maintain shape, volume and softness in high-speed lines and frozen dough operations.
• Artisan breads & flatbreads – supports elasticity and gas retention in products such as baguettes, pizza bases, pides, lavash and other regional breads.
• High-fibre / multigrain bakery – offsets the weakening effect of fibres and seeds, enabling good volume and structure in better-for-you formulations.

Pasta, noodles & bakery mixes

• Pasta & instant noodles – addition of vital wheat gluten can improve firmness, elasticity and resistance to overcooking, especially when using lower-protein flours.
• Fresh and frozen noodles – enhances bite, strand integrity and process tolerance in chilled, frozen and ambient-stable formats.
• Bread and bakery premixes – inclusion in industrial dry blends and home-baking mixes to standardise performance across varying flour qualities.

Meat & plant-based applications

• Meat and poultry products – vital wheat gluten is used in certain sausages, meatballs, kebabs and restructured meat products to improve binding, sliceability and bite, where wheat/gluten declaration is acceptable.
• Plant-based meat analogues – when combined with other proteins (e.g. soy, pea) and texturisers, it can contribute to chewy, meat-like structures and higher protein content.
• Hybrid meat–plant concepts – supports structure and elasticity in recipes where part of the meat is replaced by plant proteins and fibres.

Other food & nutrition applications

• Breakfast cereals & snacks – used in some extruded or baked products to increase protein level and crunch, provided gluten on the label is acceptable.
• High-protein baked goods – inclusion in high-protein breads, rolls and bakery snacks to help meet protein claims and support structure.

Formulation & process guidance

• Typical dosage ranges (to be optimised in plant trials):
  • Bread and rolls: often around 1–5% vital wheat gluten based on flour weight,
  • Pasta and noodles: dosage adjusted according to flour protein level and target bite,
  • Meat and plant-based products: levels depend on binding needs, label constraints and texture targets.
• Process and flour considerations:
  • The lower the base flour protein, the more vital wheat gluten may be required for optimal performance,
  • Interaction with water level, mixing time, fermentation, proofing and baking conditions should be evaluated,
  • Often used together with enzymes, oxidising agents, emulsifiers and dough conditioners as part of a complete bakery system.
• Regulatory & labelling aspects:
  • Products containing vital wheat gluten are **not** suitable for gluten-free diets,
  • Wheat and gluten must be clearly declared as allergens where required by regulation,
  • Protein-related claims must follow local nutrient claim regulations and calculation rules.

Quality & documentation

• Supplied as food-grade vital wheat gluten with agreed specifications for protein content, functional properties and impurity limits.
• Each batch is accompanied by a Certificate of Analysis (COA) and a technical data sheet summarising key analytical parameters and test methods.
• Additional documentation can include allergen statements, dietary suitability, heavy metal and contaminant data, pesticide residue information, origin and Halal/Kosher certificates, depending on producer and grade.
• Production facilities typically operate under recognised quality and food safety management systems (e.g. HACCP, FSSC/ISO 22000), with further certifications available on request.
• Customers remain responsible for regulatory compliance, allergen labelling, nutrition and protein claims, and marketing statements in each destination market.

Packaging, storage & logistics

• Standard packaging: generally 20–25 kg multi-wall paper bags with inner liners designed to protect against moisture uptake, caking and contamination. Alternative pack sizes can be evaluated for specific projects.
• Suitable for full-container or mixed-container loads together with other proteins, plant proteins and functional ingredients.
• Store in a cool, dry, well-ventilated place, away from strong odours and direct sunlight to preserve functional properties and flavour.
• Typical shelf life is declared on the product specification and COA; customers should confirm dough performance, texture and microbiological stability over intended shelf life in their own systems.
• Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export, customs and quality documentation coordinated from Ankara, Türkiye.

To receive a tailored offer, please share your intended applications (bread, rolls, flatbreads, pizza, pasta, noodles, meat/plant-based products, snacks, etc.), flour type and protein level, target dough and product characteristics, process conditions (mixing, proofing, baking, extrusion, freezing), annual volume, packaging needs, documentation/ certification requirements and destination markets. Our team will recommend suitable vital wheat gluten grades and, where relevant, complementary improver systems.