Gluten is "active gluten flour". Gluten is extracted from "wheat flour", its protein content is higher, more nutritious, is a more popular active gluten flour. It is a popular active gluten flour, and can be used to make a variety of food products, such as gluten, veggie sausage, oil gluten, molded bran, and so on. In addition, gluten is rich in nutrients, such as: wheat gluten, wheat gliadin, starch, minerals, etc. Therefore, moderate consumption of gluten can supplement the body's needs and enhance people's immunity.

Gluten, also known as active gluten flour, its protein content of more than 80%, and the amino acid composition is more complete, is a nutritious, inexpensive plant-based protein source. Gluten is mainly composed of wheat gluten, which has smaller molecular weight, globular shape and better elongation, and wheat gluten, which has larger molecular weight, fibrous shape and stronger elasticity.

When gluten absorbs water, it forms wet gluten with network structure, which has good viscoelasticity, elongation, thermo-coagulability, emulsification, and film molding, such as gluten, baked bran, moldy bran, ancient meat, vegetarian sausage, vegetarian chicken, vegetarian duck, oil gluten, etc. In traditional products, it is a simple application of the above characteristics.

Gluten due to its rich natural information, good economic efficiency and other advantages quickly developed into a worldwide commodity, in the wheat-rich places --- the United States, Canada, Europe and Australia and other countries have a large number of production, in the industry has also been widely used in the early days of its use and development Research, in Japan, the United States and other countries are increasingly prevalent.