Metal ion compositions and methods for improving wheat-based products

摘要

Wheat-based products of improved brightness such as noodles, pastas, doughs and vital wheat gluten are provided which include a source of Zn+2 ion, most preferably zinc chloride, and/or a source of Al+3 ion, most preferably aluminum sulfate. The Zn+2 and/or Al+3 source is added to the starting ingredients and serves to give bright products less prone to show browning off-color. Zn+2 and/or Al+3 ion also permits preparation of aqueous gluten dispersions without the need for contaminating acids or bases.