Information AboutGluten |
| CATEGORIES ABOUT GLUTEN | |
| nutrition | |
| glutens | |
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| seed storage proteins | |
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- a prime source of gluten]] Gluten is a mixture of the proteins '' Gliadin '' and '' Glutenin ''. These exist, conjoined with Starch , in the Endosperm s of some Grass-related Grain s, notably Wheat , Rye , and Barley . Gliadin and glutenin comprise about 80% of the protein contained in wheat seed. Being insoluble in water, they can be purified by washing away the associated starch. Gluten is a globally important source of nutritional protein, both in foods prepared directly from it and as an additive to foods otherwise low in protein. As with wheat, the seeds of most flowering plants have endosperms with stored protein to nourish embryonic plants during germination, but true gluten, with gliadin and glutenin, is limited to certain members of the grass family. The stored proteins of Corn and Rice are sometimes called glutens, but their proteins differ importantly from wheat gluten by lacking glutenin. The glutenin in wheat flour gives Kneaded Dough its Elasticity , allowing Leavening and contributing chewiness to baked products like Bagel s. Although wheat supplies much of the world's dietary protein, a small percentage of the populace, including those with Coeliac Disease , is gluten-intolerant and cannot consume it safely. Hill, I. D., Horvath, K., and Fasano, A., ''Epidemiology of celiac disease.'' 1: Am J Gastroenterol. 1995 Jan;90(1):163-4 EXTRACTION USES When cooked in Broth , gluten absorbs some the surrounding liquid, including the taste, and becomes firm to the bite, so it is often used in Vegetarian , Vegan and Buddhist Cuisine s as a meat substitute. In China, as ''miàn jīn'', it is the basis for imitation meats resembling chicken, duck, fish, pork and beef. The Japanese variant, called ''seitan'' Is Used In The Same Way . When dough made with wheat flour is kneaded, the gluten molecules cross-link to form a sub-microscopic network. If such dough is leavened with Yeast , sugar Fermentation produces bubbles of carbon dioxide and the bubbles are trapped by the gluten network, causing the dough to swell or ''rise''. Baking Coagulate s the gluten, which, along with starch, stabilizes the shape of the final product. Gluten content has been implicated as a factor in the staling of bread, possibly because it binds water by hydration.Sahlstrom, S. & Brathen, E. (1997). ''Effects of enzyme preparations for baking, mixing time and resting time on bread quality and bread staling.'' Food Chemistry, 58, 1, 75-80. Effects of wheat variety and processing conditions in experimental bread baking studied by univariate and multivariate analyses. More development leads to chewier products like Pizza and Bagels , while less development yields tender baked goods such as Pie crust. Several other factors affect the development of gluten in baked goods:
:As a practical application of these rules, pie crust, which should be very tender, is made with low-gluten flour, much shortening, and little liquid, then mixed only enough to combine the ingredients. Gluten can be dried and milled into a flour or powder, which, added to ordinary flour dough, makes for higher rising and increases the bread's structural stability and chewiness.Amendola, J., Rees, N., & Lundberg, D. E. (2002). ''Understanding Baking''. Since such doughs must be worked vigorously if they are to rise to their full capacity, a bread machine or food processor may be required for their kneading.Echkardt, LW & Butts, DC. (1997). ''Rustic European Breads from your Bread Machine'' OCCURRENCE Gluten is found in Wheat And Closely Related Cereals like Rye and Barley . Wheat grown in countries with cold growing seasons, e.g. Canada , tends to have a higher gluten content than wheat grown in countries with mild climates. Wheat flour with a high gluten content is called "strong" or "hard" flour, and is used for breads, whereas flour with a lower gluten content is called "soft" flour, and is used for cakes. ADVERSE REACTIONS Between 0.5 and 1.0 percent of the United States populace is Sensitive To Gluten ."http://digestive.niddk.nih.gov/ddiseases/pubs/celiac/index.htm" National Digestive Disease Clearing House, NIH (2004} ''Celiac Disease'' Accessed 28-Aug-2006 SEE ALSO REFERENCES FURTHER READING
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