Wheat gluten (gluten)

According to many people, wheat gluten (gluten) is the product of the new millennium, which managed to make a real revolution. Poor grain quality in the production of bakery products has led many producers to use some fundamentally new approaches to ensure their better nutritional value and increased quality. This is facilitated by an additive - wheat gluten (gluten).

Gluten (gluten) is considered a group of storage proteins that has been found in the reserves of some cereal plants (barley, oats, rye and wheat). It is noted that gluten in the form of gluten is of enormous importance in the baking industry. Its content in flour is a factor that determines the following characteristic of the dough: its elasticity and elasticity when mixed with water. All this is necessary for a general determination of the quality of the resulting flour.

The introduction of gluten into flour has several goals at once: enriching it with protein, directly improving the quality of bread itself. The use of wheat gluten (gluten) is also observed in the manufacture of pasta and various ravioles (dumplings, dumplings, etc. ).

The benefits of wheat gluten (gluten)

The use of wheat gluten contributes to increasing the nutritional value of flour and bread by enriching them with a substance such as vegetable protein. This is important in the formation of the general level of human health, because bakery products are used by the absolute majority.

Wheat gluten (gluten) has also found application in the manufacture of meat products (contributes to the formation of fibers to strengthen the product and give it an elastic consistency), chewing gums, feed in the fishery and some other substances.

Gluten not only enriches the product with protein, but also contributes to the binding of minerals and vitamins, which favorably affects the health of the consumer.

Damage to wheat gluten

According to information from some sources, the use of gluten contributes to the formation of inflammatory processes, diabetes and obesity in the body. Thus, all this leads to celiac disease. It is also associated with various autoimmune diseases, emotional disorders, autism, digestive disorder, senile insanity, deficiency of vitamins and minerals supplied with food, etc. Be that as it may, before using wheat gluten (gluten), we recommend consulting with specialized specialists for individual tolerance.