Bread and spaghetti consumption in Italy today is calculated as 50% of the average total caloric ration for an adult (Enciclopedia Medica, USES, Edizione Scientifica, Edit. 1973, pages 1123-1138).

Wheat flour which contains 8-13% of protein is the principal ingredient and the rest (87-92%) is mostly starch and organic and inorganic compounds.

While starch supplies the most calories, the utilization of proteins (above all gluten, which represents 80-85% of total wheat endoplasmatic proteins) by the organism is still unclear (Hove, E.L. and Harrel, C.G., Cereal Che ., 20, 141, 1943; Bricken, M. et al, J. Nutr. 30, 296, 1945; Floridi, A e Fidanza, F. in Seminario sulle Metodologie di Valutazione della Qualita Biologica delle Proteine, CNR, page 67, 1978; Osborn and Mandal, J. Biol. Chem. 20, 351, 1915, 22, 241, 1915).

Recent studies on the digestion of gluten by proteases from different sources have clarified some fundamental aspects for a better under¬ standing of this protein (Menesini Chen, M.G. et al in Congr. Naz. della SIB, page 189, 1986; Chen, J.S. et al in "IPRA Third Sub Project: Conservation and Processing of Foods-A Research Report (1982-1986)", CNR, Roma, pages 207-209, 1986; Menesini Chen, M.G. et al , Abst. in 33° Cong. Naz. SIB, Brescia Gardone Riviera, 26-28/09/87, page F6, 1987; Pagani, S. et al , ibid., page F5, 1987). Some results of this research published elsewhere as well as already known data (Chen, J.S. et al in Use of Enzyme in Food Techno!., ed. P. Dupuy, Lavoisier, Paris, page 389, 1982; Italian Patent Appln. No. 49557A/82; Menesini Chen, M.G. et al in "Aggiornamenti sull'Impiego di Preparazioni Enzimatiche nell 'Indu¬ strie Alimentare N° 22", Edit. G.F. Montedoro, 1988, IPRA del CNR, Roma, pages 279-288) have suggested us that the proteases of mammalian origin

such as pepsin and tripsin (swine) have scarse proteolytic activity on wheat gluten above all when cooked (see also Hansen, L.P. et al in Protein Nutritional Quality of Food and Feeds, Edit. Mendel Friedman, Part 2, Marcel Dekker, Inc., New York, pages 393-415, 1975).

We have now found, surprisingly, that foods with a high wheat gluten content have a considerable dietary value. The value of this aliment is based on the fact that with the addition of gluten to paste the quantity of starch is reduced. This modification should be regarded as advantageous in low calory diets. The incomplete utilization in the body of cooked (or heat treated) gluten will allow these protein matrices to remain longer in the stomach thus producing less calories and making it the best diet for obese persons. The same aliment would be ideal for people restricted to semolina or glutinated paste diets (there are only about 2 in 1000 who suffer from celiac diseases, see Kasarda, D.D., in Protein Nutritional Quality of Food and Feeds, Part 2, Edit. Menden Friedman, Marcel Dekker, Inc., New York, pages 565-594, 1975). It is evident that this aliment is a perfect solution for normal healthy individuals who desire to maintain body weight without renouncing noodles and paste products.

Wheat gluten, composed of 1 part gliadin (a pro!amin) and 1 part glutenin (a glutelin) forms an elastic and cohesive mass when it comes in contact and is mixed with water. Therefore, if the gluten is not adequately treated it may result in a tight mass or an excess in elasticity proportional to the quantity of gluten added, which could create difficulties during the elaboration of paste. The technique of deagglutination has been elaborated to eliminate this eventual inconvenience.

Accordingly, it is a first object of the present invention to provide a process for the deagglutination of natural gluten designed to enhance the dietary properties of the gluten in the formulation of dietetic

products having a high gluten content as well as to improve the elastic properties (and therefore the workability) of the paste in which the deagglutinated gluten is added. By "deagglutination" is intended, in the present description, the loss by the gluten molecule of the property of agglutinating under particular chemical-physical conditions.

It is a second object of the present invention to provide dietary products having a high content of natural gluten and/or gluten preliminary deagglutinated with the deagglutination process of the invention.

It is a third object of the present invention to provide dietetic aliments in which both natural and deagglutinated gluten are used as a substrate or filling to be mixed with other substances such as starch, fiber, milk, animal and vegetable proteins, or homogenized products in general .

According to the deagglutination process of the invention, the natural gluten is heated to a temperature lower than 110°C.

The following non-limiting examples further illustrate the process for the deagglutination of natural gluten according to the invention.

Example 1 (Complete deagglutination)

2 kg of gluten is introduced into a 15 1 rolling cylindrical container which is then heated to a temperature between 95° and 110°C for at least 75 minutes.

The final product is darker than natural gluten. The odour is similar to that of biscuits.

Example 2 (Partial deagglutination)

The procedure of Example 1 is followed, but with a temperature from 60° to 94°C for at least 75 minutes.

The final product is similar to natural gluten in colour and odour.

Wheat flour to be used for producing paste, bread, cakes can thus be enriched with both natural and/or deagglutinated gluten.

During the hydration of wheat flour the quantity of gluten effectively added must be in proportion to the liquid added, in order to obtain an optimal dough. For example, about 0.341 of liquid must be added per kg of additional gluten.

This precaution must be observed in the production of new aliments and consequently the new products might be classified as follows.

A) For the production of paste: a) paste containing natural gluten up to 26% b) paste containing natural gluten up to 26% and/or deagglutinated gluten up to 85%.

B) For the production of bread: c) bread prepared with natural gluten up to 26% d) bread prepared with natural gluten up to 26% and/or deagglutinated gluten up to 85%.

c) e) cakes containing natural and/or deagglutinated gluten up to 85%.

It is emphasized that these new products which use wheat gluten as raw material can be considered completely safe natural dietary aliments

because cereals, for thousands of years, have supplied the principal calories and proteins for mankind.

The physical properties of these products are the following.

For alimentary paste (A), while in general gluten is responsible for the formation of an elastic-cohesive mass when hydrated, it has an increasing elasticity or resistance in proportion to the increased gluten content in A) a), and the odour and the colour of these products are similar to those of the paste now on the market, while for the products A) b) the elasticit /resistance and the odour are more or less similar to the paste made with se ola from hard wheat, but the colour becomes darker in proportion to the quantity of deagglutinated gluten present. Cooking properties of the products A) b) are improved.

For the products B) c), the variations in elasticit /resistance together with that of odour and colour are typical of the raw material used in proportion to the quantity of gluten added. As for B) d), there is no substancial variation in elasticity/resistance or odour. The darker colour depends on the quantity of deagglutinated gluten present in the product.

For the products C) e), the odour of gluten is more accentuated when natural gluten is used, but in the case of enrichment with deagglutinated gluten the product is darker in proportion to the quantity of deagglutinated gluten added.

In short, as described above, the products will vary in colour and odour in proportion to the quantity of natural or deagglutinated gluten added but the appearance, taste and flavour should not undergo substantial variations.