Wheat gluten was a kind of mixture of nature proteins separated from the deep process of wheat, which was named as vital mucedin and composed of glutenin and gliadin.

In this study, low-temperature defatted soy flour (SF), low-temperature defatted peanut flour (PF) and wheat gluten (WG) blend were extruded in a Brabender DSE-25-type twin-screw extrusion laboratory stations based on high-moisture extrusion process.

This paper discussed the formatting conditions and analyzed the effect of these conditions on the properties of edible wheat gluten films.

Application of flottweg separator pretreatment on wastewater from wheat starch processing;

The research on the gelatinization of wheat starch by ultra high pressure;

Effect of microwave irradiation on properties of wheat starches;

Study on storage of wheat starch A and gluten;

The air current water extractor is gluten flour produces the widespread application drying apparatus.

The quality of gluten flour produced by the drying system used in domestic wheat starch factories is not good.

Take gluten flour as the main raw material,based on its good function and nutrition characteristic,the series vegetarian gluten protein food is developed through the moderate modification to improve gluten protein workability.