Powdered gluten composition, processes for the production thereof and uses therefor

A dry modified vital wheat gluten composition, which is substantially odorless and tasteless, comprising vital gluten treated by the process of dispersing wet vital gluten in a food-grade hydrophobic liquid in the presence of an effective amount of an edible emulsifier to effect a final stable dispersion, the ratio of hydrophobic liquid to gluten solids being from 15:1 to 7:1 by weight, said wet vital gluten being composed of at least 55 percent moisture, reducing the total pressure to at least about 28" Hg of vacuum and elevating the temperature at most 65.degree. C. to, such treatment continuing for a period sufficient to dehydrate and render the gluten substantially odorless and tasteless and thereafter separating the so-treated gluten from the hydrophobic liquid.

In a baking process wherein the dough is fortified by the addition of gluten, the improvement comprising adding to the dough a dry vital wheat gluten composition, which is substantially odorless and tasteless, comprising vital gluten treated by the process of dispersing wet vital gluten in a food-grade hydrophobic liquid in the presence of an effective amount of an edible emulsifier to effect a final stable dispersion, the ratio of hydrophobic liquid to solids being from 15:1 to 7:1 by weight said wet vital gluten being comprised of at least 55 percent moisture reducing the pressure to at least about 28" Hg and elevating the temperature to at most 65.degree. C. such treatment continuing for a period sufficient to dehydrate and render the gluten substantially odorless and tasteless, and thereby separating the so-treated gluten from the hydrophobic liquid.