Gluten powder is often referred to as wheat protein, wheat gluten flour, or active wheat gluten. It is a plant-based fiber extracted from wheat protein, possessing some inherent stickiness, strong water absorption, and affinity. It dissolves in water and, when mixed with bait mediums, forms a plant fiber—protein molecular chain upon contact with water. This molecular chain binds with various elements in the bait, and excessive interaction among these chains results in a highly adhesive, inseparable fibrous mass.

Moisture: Less than 9%; Protein: 82%; Fineness: 100 mesh; Origin: Guan County, Liaocheng City, Shandong; Packaging: Woven bag; Specification: 25 kg/bag; Form: Powder.

In the production of gluten powder, the percentage of wheat protein fibers in the final product varies significantly due to differences in raw materials, extraction techniques, and manufacturing processes. This also affects the length of the fibers produced. Generally, gluten powder with a whiter appearance contains higher wheat protein content, resulting in longer fibers when added to bait, such as Xinruiguan Wheat Gluten. Yellowish commercial gluten powder often contains more impurities or additives, yielding shorter fibers. It is important to note that gluten powder only forms fibers when combined with elements in the bait; wheat protein mixed with water alone becomes a muddy paste. Different gluten powders also vary in their binding strength with bait elements. Those with strong binding form fibers quickly, often referred to by anglers as "fast state formation," while those with weaker binding take longer to develop fibers. After adding water to the bait and stirring in one direction, the inherent stickiness of gluten powder tightens the protein molecular chains, producing thicker fibers. The speed of fiber formation is highly influenced by temperature, with higher temperatures accelerating the process. The primary and fundamental role of gluten powder in bait is to better bind and integrate the bait's components, maintaining its state after entering the water.

Different gluten powders, when added to bait, can adjust the atomization sequence of each component due to their varying adhesive properties. Typically, after a bait ball enters the water, bran-based baits with strong hydrophilicity but poor swelling begin to disperse first. However, when fishing for suspended fish, relying solely on the slow dispersion of lightweight bran baits is insufficient. Heavier particles in the bait must also disperse and sink continuously to attract fish upward. Long-fiber wheat protein binds and encapsulates bait more effectively than short-fiber varieties, providing better adhesion for heavy particle baits and preventing rapid dispersion. To quickly attract bottom-dwelling fish, short-fiber gluten powder should be used. Conversely, for bottom fishing, long-fiber wheat protein is preferable, and the bait should be adequately kneaded to wrap more protein fibers around the particles. This ensures that only light bran and potato powder disperse during descent, while the hook retains more fish-attracting particles upon reaching the bottom. The dispersed heavy particles can also form a baiting spot, effectively gathering and retaining fish.

Shandong Xinruiguan Gluten Powder is a protein-based bait with a relatively high density even after processing. Adding it to bait affects the overall weight. If gluten powder is added during fishing, the weight of a single bait in half-water should be rechecked, and the float adjustment should be reviewed if fishing with bait-weighted floats. The fishing depth should then be readjusted based on fish activity. During the initial stage of attracting fish, avoid adding Xinruiguan Gluten Powder to the bait, and use baits with minimal gluten content. Even if using pre-mixed gluten baits, minimize kneading when preparing the bait. At this stage, the goal is dispersion during descent and general spreading upon reaching the bottom. After repeated casts and the formation of a bait zone at the fishing spot with fish gathering, switch to sticky baits that sink quickly. This can be achieved by kneading the original loose bait in the bait bowl or adding adjustable gluten powder to turn the attractant bait into fishing bait. Alternatively, prepare a new batch of bait containing gluten powder. When using gluten-containing bait, even for hand-rolled bait, attach the bait ball from the hook shank and then roll it to ensure some gluten fibers grip the hook, maintaining bait retention after sinking.

Many anglers struggle with determining the water ratio when adding gluten powder to mixed baits. The solution is straightforward. Initially, add an estimated amount of water based on experience and knowledge of the bait components, but avoid forming a ball or kneading. After quick stirring, if the water is insufficient, sprinkle fishing spot water over the bait and allow full absorption before forming or kneading. If too much water is added, sprinkle a layer of dry bait powder to absorb excess moisture. Be cautious with added powder to ensure it does not contain gluten, which could alter the bait's state. Alternatively, add more water initially to fully hydrate and dissolve the particles, then sprinkle adjustable gluten powder or other highly absorbent bait to soak up excess water and maintain the bait's aquatic state.

Shandong Xinruiguan Gluten Powder disrupts the original composition of bait when forming fibers in water, causing starch saccharification and water seepage. When using it, incorporate fine bran-based bait to adjust the bait's structure. If such bait is unavailable, prepare small batches and remake the bait immediately if water seepage occurs.

Although Xinruiguan Gluten Powder is a simple and effective state-adjusting bait, it requires frequent use, experience, and adaptation based on fishing conditions and the above principles.

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