1, gluten is a unique colloidal mixture of protein in wheat flour, it is composed of wheat protein, and wheat gluten protein together. We can add the right amount of water to the flour, and salt, mix well after kneading into a dough, with water repeatedly rubbed, the live flour and other impurities all washed away, the rest is gluten. If the gluten is oil gluten, use your hands to form a ball, put it in a hot frying pan and fry it until golden brown, then fish it out. Put the washed gluten in boiling water and cook for 80 minutes to make water gluten.

2, we make the flour into gluten, its nutritional value is relatively high, water gluten and oil gluten per 100 grams of protein content is relatively high, second only to soybeans, and to be higher than the cereals and meats, but fat is relatively speaking, is relatively low. Gluten inorganic salts and other elements are lower than soybeans, but higher than other meats and cereals.

3, gluten in the protein is very rich, is a kind of high protein, low fat, low sugar, low calorie food, in addition to a variety of trace elements.