Modified Wheat Protein: Market Outlook
Cereals are defined as certain edible seeds or grains from the grass family. There are different types of cereals available such as rice, wheat, barley, maize, oat, rye, millet, sorghum and others. Specific cereal crops are grown in various parts of the world. Cereals are a staple food for human nutrition and the incorporation of cereals in human food is of great importance.
Wheat is originally from Southwest Asia. Sowing of the grains from wild grasses and repeated harvesting led to the domestication of wheat. There are various genus of wheat available in the market such as T. monococcum, T. urartu, T. turgidum, T. timopheevi and T. aestivum. T.aestivum is the most commonly used wheat genus in the market. It is also called bread wheat as it is commonly used in the bread making process.
There are many wheat-derived products available in the market such as wheat starch, wheat protein, modified wheat starch, modified wheat protein, native wheat protein, wheat gluten, and other products. These products are considered for direct consumption of protein and fiber.
Modified wheat protein is a water-soluble, natural protein extracted from wheat. There are certain complex proteins present in wheat which make modified wheat protein insoluble. Those complex proteins are gliadin and glutenin. Modified wheat protein is a very good source of vegetable protein as compared to any other protein source such as maize and soy.
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Modified Wheat Protein: Beneficial Features
Modified wheat protein is considered to be essential for bread and noodle making as the protein creates an elastic texture in order to achieve a high level of dough strength. Modified wheat protein provides a good texture to baked goods. There are certain features of modified native protein which benefit food manufacturers. Modified wheat protein helps create a balanced extensible and elastic texture. Modified wheat protein provides firmness in food products such as noodles, confectionery, and meat products.
Modified wheat protein has a low odor as compared to any other protein. There are certain modified wheat protein isolates that help in producing a better emulsification process, and also aid better water absorption in the body. Modified wheat protein is the ideal source to make dumplings and noodles that require extensible texture and high dough strength.
There are various applications of modified wheat protein in the food industry such as it is predominantly used in the noodle making process, in confectionery, frozen dough, minced meat products, processed meat products, feed binder, bread, and others.
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Global Modified Wheat Protein Market: Market Participants
Some of the market participants operating in the global modified wheat protein market identified across the value chain include Roquette Frères, Gulshan Polyols Ltd., Nutra Healthcare, New Alliance Dye Chem Pvt. Ltd., Krishna Enzytech Pvt. Ltd., Rettenmaier India Pvt. Ltd., Aster Life Science, Qingdao Jdt International Trade Co. Ltd., BENEO GmbH, Manildra Group, Tereos Syral s.a.s., SUBONEYO CHEMICALS PHARMACEUTICALS PRIVATE LIMITED, and THEW ARNOTT & CO LTD.
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