What are the nutritional components of baked gluten?

Gluten, also known as active wheat, is a protein product with high viscoelasticity after hydration of wheat, which is obtained by separating non-protein components (starch or other carbohydrates, etc.). ) from wheat or wheat flour. Also known as wheat gluten protein, it is a powdery product made by separating, extracting and drying protein from wheat flour. Gluten is mainly composed of gliadin and gluten, and its nutrient content, especially protein content (up to 75% ~ 85%) is higher than that of lean pork, chicken, eggs and most bean products. It is a food with high protein, low fat, low sugar and low calorie. It contains fifteen kinds of amino acids necessary for human body and has a wide range of uses. It is an important basic raw material for bread, noodles, bean products, instant noodles and other foods.