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Nutrition (Per 1-slice serving) CALORIES: 90 FAT: 3 g (Saturated fat: 0 g) SODIUM: 135 mg CARBS: 12g (Fiber: 3 g, Sugar: 1.5 g) PROTEIN: 2.5 g. Udi's specializes in gluten-free foods and offers ...
Retrieved from "https://en.wikipedia.org/w/index.php?title=Vital_wheat_gluten&oldid=1040760610"
Wheat gluten flour Gluten is the seed storage protein in mature wheat seeds (and in the seeds of closely related species). It is the sticky substance in bread wheat which allows dough to rise and retain its shape during baking.
Gluten-free" is defined as 20 parts per million of gluten or less and "very low gluten" is 100 parts per million of gluten or less; only foods with cereal ingredients processed to remove gluten can claim "very low gluten" on labels. [89]
Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or bread flour , is high in gluten, with 12% to 14% gluten content, and its dough has elastic toughness that holds its shape well once baked.
The oldest reference to wheat gluten appears in the Qimin Yaoshu, a Chinese agricultural encyclopedia written by Jia Sixie in 535. The encyclopedia mentions noodles prepared from wheat gluten called bótuō (餺飥). [5] Wheat gluten was known as miànjīn (麵筋) by the Song dynasty (960–1279).