What is Gluten?
What is the Molecular Weight of Gluten?
CAS Number; 8002-80-0
It refers to the proteins in barley, wheat, rye, and cereal grains. It is found in the endosperm and nourishes the plant embryo during germination. Gluten is a mixture of hundreds of different proteins within the same family. It affects the elastic structure of dough. It is found in the highest proportion in wheat.
Other Names Are as Follows;
- Raw
- Glutens
- Gluten
- Wheat Gluten
- Gluten from Wheat
- 80% Protein from Wheat
- Wheat Peptide
What are the Physical and Chemical Properties?
Density: 1.3 - 1.4 g/cm³
Melting Point: Information not available; generally soluble
Boiling Point: Information not available
Solubility: Insoluble in water; forms a gel consistency when mixed with water
Which Foods Contain Gluten?
Foods containing this substance include bread, cereal products, meat substitutes, soy sauce, beer industry, ketchup, ice cream, and pet foods. Generally, it is used in cosmetic products, skin care products, and hair products.
The Importance of Gluten in Bread Making?
It is used within flour during bread making. In the production process in this field, gluten molecules cross-link gliadin molecules. As a result of the bonding, it creates a fibrous structure that captures carbon dioxide bubbles produced by leavening agents such as yeast and baking powder.
Thanks to this property, the bread is allowed to rise. When the bread is baked, starch and gluten coagulate and give shape to the baked products. It binds water molecules within the baked bread. This causes the bread to go stale over time.
What are the Usage Areas of Gluten?
- Usage areas include special breakfast foods. In addition, it is used in livestock feed. It is also used in the manufacture of adhesives. Furthermore, it is used in the manufacture of certain amino acids.
- It is used in the manufacture of bakery products for its adhesive properties and to create three-dimensional networks. The purpose of using gluten in the dough industry is for gas retention, water absorption, and it is preferred in foodstuffs such as bread, buns, and cakes because it acts as a binder, filler, and aids in tableting.
- The proteins of this raw material are one of the most important factors in determining the unique baking capacity of wheat by providing water absorption capacity, stickiness, elasticity, and viscosity in the dough.
- Its proteins can be divided into two main fractions. These are soluble gliadin and insoluble glutenins. Both fractions consist of numerous partially closely related proteins characterized by high glutamine and proline content.
What Factors Affect Gluten Prices?
Gluten prices are directly dependent on wheat prices. As wheat production increases, prices decrease. As wheat production decreases, prices increase.
The price varies depending on the number of factories producing gluten. As the number of factories producing this substance increases, the price decreases.
It varies depending on the stocks of the companies selling gluten. As the stocks of the companies selling this substance increase, the prices decrease.
As company stocks decrease, gluten prices increase.