Gluten is an environmentally friendly product
Wheat gluten is a natural complex of protein groups insoluble in water and salt solutions, isolated as an independent fraction by the method of separation with subsequent grinding and drying of the product by the method , preserving the natural properties of protein as much as possible.
Dry wheat gluten was first used to fortify flour in England, only about half a century ago. Nowadays, gluten is widely used in bakery, meat processing and other areas of the food industry all over the world. In modern Europe, more than 50% of flour is "fortified" with gluten. This is primarily due to the unsatisfactory quality of flour.
Wheat and rye, grown in weather conditions unusual for certain regions (heat or rain), may contain a reduced amount of protein. Therefore, in order to maintain a high and stable quality of flour from such wheat, it is necessary to additionally enrich it with gluten. And if we consider that only 15-20% of wheat grown in Ukraine is of sufficient quality to obtain flour of the highest grades, it becomes obvious: in most cases, additives that can improve the quality cannot be done without additives. In turn, the only natural additive that allows you to improve the final quality of flour is dry wheat gluten (gluten).
The second reason for the widespread use of gluten is the general lack of protein necessary for a person, therefore, alternative ways of enriching traditional products - sources of vegetable protein - are a priority in the scientific developments of the food industry.
Wheat gluten production. Wheat grains are cleaned of impurities and soaked. Then the grains are crushed, a whole core is isolated from them. The whole wheat kernel is fed to a finer crushing process, which releases all bound starch. The resulting mass from starch and wheat protein is separated in centrifugal separators. This is followed by the operation of protein concentration. Then the wheat gluten is dried and packaged.
The efficiency of wheat gluten (gluten).
In the EU countries, it is considered advisable to add to flour of European wheat varieties (the average content of dry protein in it is about 10%) from 1 to 3% of dry wheat gluten. At the same time, the physical and rheological properties of the dough and the quality of the final product are improved, which correspond to the quality of products prepared from wheat varieties with a protein content of 16-17%. Gluten allows you to create a stable structure of the dough, control its extensibility, increase gas retention capacity, improve the structural and mechanical characteristics of the dough and, consequently, the quality of the final product.
Adding wheat gluten will allow:
- stabilize flour quality and receive flour with predetermined qualities