an inherent tendency for particulate wheat gluten to agglomerate when introduced into an aqueous medium is inhibited by mixing the gluten with an edible material , which is rich in protein capable , when interposed between the gluten particles , of interfering with and preventing the hydrogen bonding between protein molecules of the gluten which would otherwise cause the gluten particles to agglomerate . soy flour is particularly effective as the agglomeration - inhibiting additive and can be introduced by pre - mixing with the gluten . the invention is particularly useful in inhibiting agglomeration of vital wheat gluten in the production of yeast - leavened baked goods .