Gluten

Products

Gluten is found as a powder in commerce (e.g., Morga) and in flours.

Structure and properties

Gluten is a complex mixture of water-insoluble proteins found in the endosperm of cereal grains, particularly wheat, spelt, rye, and barley. Gluten is rich in the amino acids glutamine and proline and serves as a storage protein. In a narrower sense, gluten is formed only when the proteins come into contact with water. The different protein fractions have different names depending on the species. The two main fractions are the prolamins (wheat: gliadins) and the glutelins (wheat: glutenins). During kneading, the glutelins form a flexible and extensible network with disulfide bridges, which is connected to the prolamins. Therefore, a bread dough must be kneaded for a sufficiently long time. Sufficient water is required for gluten to form in the dough. Gluten is present in numerous processed foods, for example, in bread, baked goods, pizzas, sweet pastries, pasta, beer, bars and muesli.

Effects

Gluten has viscoelastic, shaping and adhesive properties. It is responsible for the elasticity, kneadability and firmness of the dough and gives bread its pleasant texture. It retains the carbon dioxide formed by the yeast in the dough. Thus, gluten enables the bread to rise. Furthermore, it also gives it its shape because baking denatures it and makes it stable.

Areas of application

  • For bread baking, in the food industry.
  • To improve the stickiness of flours.
  • As a food additive.

Dosage

The amount added depends on the field of application.

Adverse effects

Gluten can cause adverse effects and neurologic disorders in sensitive individuals; see Celiac Disease and Gluten Sensitivity. A gluten-free diet prevents the symptoms and prevents complications. Because of these disorders, gluten has a bad reputation today, but it is not harmful. Those who are not sensitive to gluten do not need to avoid it.