There is a process for producing a modified wheat gluten for incorporation intoa protein enriched food. The process includes the step of adding a protease enzymeto said wheat gluten in aqueous dispersion under conditions of predeterminedpH, ionic strength, temperature and lime whereby selective peptide bond cleavageis obtained to give a degree of hydrolysis for said gluten in a range of about 1%to about 4%, a content of proteinaceous material having molecular weight greaterthan 50,000 Daltons being less than 15% of total proteinaceous material, a contentof proteinaceous material having molecular weight less than 15,000 Daltonsbeing less than 50% of total proteinaceous material and a glass transition temperaturein a range of about 50 C to about 59 C.
