Gluten (from Latin gluten "glue") is a protein composite found in foods processed from wheat and related species, including barley and rye. It gives elasticity to dough, helping it to rise and to keep its shape, and often giving the final product a chewy texture.
Gluten is the composite of a gliadin and a glutelin, which is conjoined with starch in the endosperm of various grass-related grains. The prolamin and glutelin from wheat - gliadin, which is alcohol soluble, and glutenin, which is only soluble in dilute acids or alkalis - compose about 80% of the protein contained in wheat seed. Being insoluble in water, they can be purified by washing away the associated starch. Worldwide, gluten is a source of protein, both in foods prepared directly from sources containing it, and as an additive to foods otherwise low in protein.
The seeds of most flowering plants have endosperms with stored protein to nourish embryonic plants during germination. True gluten, with gliadin and glutenin, is limited to certain members of the grass family. The stored proteins of maize and rice are sometimes called glutens, but their proteins differ from wheat gluten by lacking gliadin.
In home or restaurant cooking, a ball of wheat flour dough is kneaded under water until the starch disperse out. In industrial production, a slurry of wheat flour is kneaded vigorously by machinery until the gluten agglomerate into a mass. This mass is collected by centrifugation, then transported through several stages integrated in a continuous process. Approximately 65% of the water in the wet gluten is removed by means of a screw press; the remainder is sprayed through an atomizer nozzle into a drying chamber, where it remains at an elevated temperature a short time to evaporate the water without denaturing the gluten. The process yields a flour-like powder with a 7% moisture content, which is air cooled and pneumatically transported to a receiving vessel. In the final step, the collected gluten is sifted and milled to produce a uniform product.
The development of gluten (i.e., enhancing its elasticity) affects the texture of the baked goods. 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. 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. 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 product that is chewier in proportion to the length of kneading. An increased moisture content in the dough enhances gluten development, 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.
Note that wheat allergy and celiac disease are different disorders.
Category:Glutens Category:Nutrition Category:Seed storage proteins
be:Глютэн be-x-old:Глютэн bg:Глутен ca:Gluten cs:Lepek da:Gluten de:Gluten el:Γλουτένη es:Gluten eo:Gluteno fa:گلوتن fr:Gluten ko:글루텐 io:Gluteno id:Gluten it:Glutine he:גלוטן lt:Glitimas hu:Glutén nl:Gluten ja:グルテン no:Gluten oc:Glutèn pl:Gluten pt:Glúten ro:Gluten ru:Клейковина sq:Glutine simple:Gluten sk:Lepok sr:Глутен fi:Gluteeni sv:Gluten tr:Gluten uk:Глютен vi:GlutenThis text is licensed under the Creative Commons CC-BY-SA License. This text was originally published on Wikipedia and was developed by the Wikipedia community.
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