Gluten is an amorphous ergastic protein found combined with starch in the endosperm of some cereals, notably wheat, rye, and barley. It constitutes about 80% of the proteins contained in wheat, and is composed of the proteins gliadin and glutenin. Gluten is responsible for the elasticity of kneaded dough, which allows it to be leavened, as well as the "chewiness" of baked products like bagels. It is the glutenins (specifically, high molecular weight glutenins) that are especially critical to gluten quality.

Extraction

Gluten can be extracted from the flour of wheat and other grains by washing out the starch. To do this, a simple dough of flour and water is rinsed with plain water and kneaded until the rinsing water remains clear and free from starch and bran. For chemical, non-food purposes, a saline solution provides better results. The remaining lump of gluten should have a stringy, sticky texture reminiscent of chewing gum.

Usage

Cooked gluten becomes firm to the bite and soaks up a certain amount of the surrounding broth and its taste. It is therefore commonly used in vegetarian cuisine, notably Buddhist cuisine and vegan cuisine, where one variety is called seitan. Some consider it a convincing imitation meat (particularly duck) when the broth is flavored accordingly.

In the process of baking, gluten is responsible for keeping the fermentation gases in the dough, allowing it to rise. After baking, the coagulated gluten ensures that the final product keeps its shape (although starch is also essential for structural integrity). Recently, gluten has also been implicated as being at least partially responsible for bread staling.

The wafers used in the Roman Catholic Sacrament of the Eucharist must contain wheat. This requirement has caused complications for Catholic individuals who suffer from celiac disease, especially as a result of the practice of intinction. ^*

Occurrence

Gluten is found in some cereals (e.g., wheat, rye, barley) and their end products. No gluten is contained in rice (even glutinous rice), wild rice, maize (corn), millets, buckwheat, quinoa, or amaranth. Oats and teff do not contain gluten, but are sometimes grown directly adjacent to, and/or milled on the same equipment as, other grains that do contain gluten, and so are commonly contaminated. Non-cereals such as soybeans and sunflower seeds contain no gluten.

Other varieties of wheat such as kamut and spelt have slightly different forms of gluten. Many people who are unable to digest gluten for non-celiac reasons are able to digest these varieties. People suffering from coeliac disease are advised to avoid all forms of gluten.

Allergies to Gluten

Celiac disease, in which the body has an auto-immune reaction to gluten.

See also

• Gluten-free, casein-free diet
• Textured vegetable protein
• Wheat gluten (food)
• Zein
• gluten free beer

External links

• Glutenfreebeerfestival.com

nutrition

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