The modification of wheat gluten and its application in flour

Based on the changes in various indicators, the research results indicate that the modified wheat gluten improved the quality and taste of flour products in comparison to the unmodified wheat gluten. The quality of the noodles was best when the proportion of modified wheat gluten added was 20 g kg^-1. This study provides an effective reference for the flour products industry to achieve efficient and green quality upgrading. © 2025 Society of Chemical Industry.