Wheat-gluten uses and industry needs

By L. Day, M. Augustin, I. Batey, C. Wrigley. 2006

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Proteins from land plants – Potential resources for human nutrition and food security (2013, background): “…products, to endow nutritional advantages for sports drinks and medical supplements, to mimic dairy protein functions in products such as infant formula, coffee whitener and calf milk, as an emulsifier for powdered shortenings; and as a milk replacement in bakery applications (Day et al., 2006).”
Vegetable proteins in microencapsulation: a review of recent interventions and their effectiveness (2013, background): “Gluten represents approximately 80% of wheat seed proteins, plays an important role in wheat flour quality (Day et al., 2006), and is used essentially as a human and animal food source.”