Wheat gluten flour, also known as vital wheat gluten, is a protein-rich ingredient made by extracting gluten from wheat flour. It is a pale yellow powder that is high in protein and low in carbohydrates, making it a popular ingredient in the food industry.

The main sources of wheat gluten flour are China, Europe, and the United States, with China being the largest producer, accounting for around 60% of global production. The country’s advanced agricultural technology, abundant wheat supply, and low production costs give it a significant competitive advantage in the global market.

Wheat gluten flour is widely used in the food industry as a binding agent and texturizer, particularly in the production of baked goods, such as bread and cakes. It can also be used as a meat substitute in vegetarian and vegan products, as well as in the production of pasta and other processed foods.

The global production of wheat gluten flour is estimated to be around 700,000 tons per year, with the majority of production being used in the food industry. Wheat gluten flour offers many benefits, including improving the texture and elasticity of baked goods, as well as increasing their nutritional value by adding protein.

In summary, wheat gluten flour is a protein-rich ingredient widely used in the food industry as a binding agent and texturizer. China is the largest producer of this important product, thanks to its advanced agricultural technology, abundant wheat supply, and low production costs. Wheat gluten flour plays an important role in improving the texture and nutritional value of baked goods, as well as offering a meat substitute in vegetarian and vegan products.