What is gluten?

Gluten is a composite made of several different proteins. It is most often found in wheat and other related grains such as barley and rye. This component adds texture and characteristic chewing to roast goods and is used in a wide range of other foods such as thickeners and binders, flavor amplifier and protein supplement. However, some people may develop intolerance of these proteins; Gluten -free diet often helps to relieve symptoms caused by this intolerance.

food containing gluten

, along with wheat, other cereals that contain gluten, are duurum, spell and Einker, as well as Farro, Graham, Kamut and Semolina. Many of them are also used to increase the taste and protein of food as well as to bind and intensify their consistency. While grains often occur in breakfast cereals and various pastries, they can also be included in a number of other foods that are not so obvious.

It is used as a thickener, gluten can be the right inLévaky and broths, as well as Gravies and sauces such as ketchup, salad dressings or marinades. Because it increases the taste, it is used in Bouillon, Spice Blends and other foods such as coffee, dairy products, vinegar and liqueurs. This can also be found in a fabric used to seal envelopes because it acts as a stabilizer.

Gluten is also used as a supplement to protein, especially for people who do not have access to other sources of proteins. The protein it contains is also useful in meat substitutes, especially for those who are used in vegan and vegetarian diet. Imitation of meat or wheat meat, such as seitan, are often made of concentrated gluten.

Gluten proteins

There are actually four main proteins within the gluten: albumins, glutelins, globulins and shit. Glutelines and procralamins are found in higher concentrations in wheat while albumins and globulinsThey are abundant in corn and rice. Many people associate wheat with the term "gluten", because these are the proteins that are most directly related to health problems such as celiac disease. In particular, glutelins are dangerous for those who are prone to intolerance due to the way they break up the acid in the body.

Most of the protein in wheat - 80% - consists of shit called gliadin and glutelin called glutenin. When these molecules are connected for a chemical reaction, they stretch and hardens, allowing the dough to create a light, air loaf with chewing texture. As a result, these proteins are commonly found in flour and other baking products.

Function in bread

The

hinged dough creates strands that help molecules of gliadin and glutenin to join or deceive. The more the dough is moved, the more links it develops and the final product becomes at the same time. In addition, the proteins thicken during heating, trappoxide carbonated with yeast. That umIt makes the baked goods increase more and maintain its shape instead of disintegration.

The amount of gluten added to the flour may affect the texture of the final product. Bread flour needs more of these proteins to form a loaf that is not too thick or crumbly, while the pastry flour - which should be instead of chewing - has less. The flour measures its concentration with a farinograph, a tool used to indicate the density and elasticity, among other elements in flour.

Gluten intolerance

Gluten intolerance is a term used to describe three conditions: wheat allergy, sensitivity to non -gluten gluten and celiac disease. According to research, between 5 and 10 percent of all people may suffer from a form of sensitivity. However, all three conditions are difficult to diagnose, so it is assumed that many people are not aware that this intolerance can be a source of other Issues' health.

Most forms of intolerance gluten causes the body to create an abnormal immune response in the presencewheat or its proteins. Wheat allergies can cause symptoms such as hives, difficulty breathing and digestive problems; In serious cases, a person with this allergy may experience anaphylaxis, a sudden and serious response that can be life -threatening. People with celiac disease that cause damage and inflammation in the small intestine may suffer from flatulence, weight loss, fatigue and headaches, because the body has difficulty getting all the nutrients it needs from food.

gluten -free diet

Avoiding gluten -free is the only way to prevent damage caused by intolerance, even if it can be difficult. A gluten -free diet requires a complete understanding of what it is and where it can be found. Gluten is found in many products, so it is necessary for someone who follows this diet. Generally "gluten -free" means that the product contains less than the minimum standard, which is considered harmful, even if this number differs around the world. Because so many foods contain these proteins may be a challengeu find alternative sources for all vitamins, minerals and fiber needed for healthy diet.