Talk:Gluten

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So what is Vital wheat Gluten>

Gluten available as a separate product for use in baking is often (perhaps almost always) labeled "Vital Wheat Gluten". What is "Vital" about it? In what sense of the word "Vital"?38.23.161.163 (talk) 17:38, 5 December 2024 (UTC)[reply]

"75–85% of the total protein"

At the end of the first paragraph it is stated that "Gluten makes up 75–85% of the total protein in bread wheat." I cant find support for this claim in the sources that is cited. 75% is mention in that article, but not with regard to this particular claim. Is their a better source in support of this claim? Is it even accurate? Meletao (talk) 16:26, 22 March 2025 (UTC)[reply]

Benefits?

This article is way too focused on disorders which few people have. Meanwhile it misses many other more important things about gluten: protein structure and benefits. Why does it focus on celiac and other diseases the most? 212.253.241.75 (talk) 22:07, 4 May 2025 (UTC)[reply]

The 'Uses' section seems adequate, but you could propose how that section could be expanded with additional WP:RS reviews, following WP:TALK and WP:FIXIT. Zefr (talk) 22:49, 4 May 2025 (UTC)[reply]

So what is *Vital* wheat Gluten>

"75–85% of the total protein"

Benefits?

So what is Vital wheat Gluten>