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GLUTEN(WHEAT)

Listing description
Gluten (from Latin gluten, "glue") is a composite of storage proteins termed prolamins and glutelins[1] found in wheat and related grains, including barley, rye, oat, and all their species and hybrids (such as spelt, khorasan, emmer, einkorn, triticale, etc.).[2]Gluten is appreciated for its viscoelastic properties.[3][4] It gives elasticity to dough, helping it rise and keep its shape and often gives the final product a chewy texture.
Detailed description

Uses

Bread products

Gluten forms when glutenin molecules cross-link to form a submicroscopic network attached to gliadin, which contributes viscosity(thickness) and extensibility to the mix.[3][10] If this dough is leavened with yeast, fermentation produces carbon dioxide bubbles, which, trapped by the gluten network, cause the dough to rise. Baking coagulates 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 through hydration.[11]
The development of gluten (i.e., enhancing its elasticity) affects the texture of the baked goods.[3] Gluten's attainable elasticity is proportional to its content of glutenins with low molecular weights as this portion contains the preponderance of the sulfur atoms responsible for the cross-linking in the network.[12][13] More refining (of the gluten) leads to chewier products such as pizza and bagels, while less refining yields tender baked goods such as pastry products.[14]
Generally, bread flours are high in gluten (hard wheat); pastry flours have a lower gluten content. Kneading promotes the formation of gluten strands and cross-links, creating baked products that are chewier (in contrast to crumbly). The "chewiness" increases as the dough is kneaded for longer times. An increased moisture content in the dough enhances gluten development,[14] and very wet doughs left to rise for a long time require no kneading (see no-knead bread). Shortening inhibits formation of cross-links and is used, along with diminished water and less kneading, when a tender and flaky product, such as a pie crust, is desired.
The strength and elasticity of gluten in flour is measured in the baking industry using a farinograph. This gives the baker a measurement of quality for different varieties of flours in developing recipes for various baked goods.[3][15][16]

Added gluten

Gluten, when dried and milled to a powder and added to ordinary flour dough, improves a dough's ability to rise and increases the bread's structural stability and chewiness.[17]Gluten-added dough must be worked vigorously to induce it to rise to its full capacity; an automatic bread machine or food processor may be required for high-gluten kneading.[18]Generally, higher gluten levels are associated with higher amounts of overall protein.[19]

Imitation meats

Gluten, especially wheat gluten, is often the basis for imitation meats resembling beef, chicken, duck (see mock duck), fish, and pork. When cooked in broth, gluten absorbs some of the surrounding liquid (including the flavor) and becomes firm to the bite.[20][21]

Other consumer products

Gluten is often present in beer and soy sauce, and can be used as a stabilizing agent in more unexpected food products, such as ice creamand ketchup. Foods of this kind may raise a problem for a small number of consumers because the hidden gluten constitutes a hazard for people with celiac disease.
Gluten is also used in cosmetics, hair products, and other dermatological preparations.[22]

Animal feed

The protein content of some pet foods may also be enhanced by adding gluten.

PRICE

$18.85/KG OR $8.57/IB

For more information:

mobile: +2348039721941

contact person: emeaba uche

e-mail: emeabau@yahoo.com

website: www.franchiseminerals.com



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