Wheat gluten is a low‐cost, high‐quality plant protein. However, it has poor solubility, and how to apply it in food should be explored. Ultra‐high‐pressure (UHP) technology is one of the… Click to show full abstract
Wheat gluten is a low‐cost, high‐quality plant protein. However, it has poor solubility, and how to apply it in food should be explored. Ultra‐high‐pressure (UHP) technology is one of the most popular non‐thermal food processing technologies. UHP, as a physical modification method, possesses great potential in food processing. In this experiment, the wheat gluten was modified by UHP to enhance its solubility. Additionally, single‐factor and response surface methods were adopted to optimize the UHP modification process of wheat gluten. Moreover, the influence of modified wheat gluten on the quality of flour products was investigated.
Journal Title: Journal of the Science of Food and Agriculture
Year Published: 2025
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