The most fundamental use and still the largest application of wheat protein is the adjustment of flour protein level by the flour miller or the baker. Fortification of weaker flour offers bakers and flour millers an attractive alternative to blending with expensive strong wheat and yet satisfy functional baking performance. With the increased emphasis on plant breeding to produce higher yielding wheat varieties there has been an associated decline in wheat protein content.
In baking wheat protein’s unique visco-elastic properties improve dough strength, mixing tolerance and handling properties. Its film-forming ability provides gas retention and controlled expansion for increased volume, uniformity and texture. Its water absorption capacity improves softness and shelf life.
Following the global trend in bread and baked good consumption the demand for wheat protein in this market segment grew approximately 2% per annum during the last years.