VALUE ADDED WHEAT CRC PROJECT REPORT

Project 2.1.9 - Gluten structure and modification for ingredient use

Gluten Uses and Food Industry Needs

L. Day1,2, I.L. Batey1,3, C.W. Wrigley1,3 and M.A. Augustin1,2

1 Value Added Wheat CRC, North Ryde,2 Food Science Australia, Werribee and

3 Food Science Australia, North Ryde

Date: June 2004 VAWCRC Report No: 44Copy No: 6

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Value Added Wheat CRC has taken all reasonable care in preparing this publication. Value Added Wheat CRC expressly disclaims all and any liability to any person for any damage, loss or injury (including economic loss) arising from their use of, or reliance on, the

contents of this publication.