| Customization: | Available |
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| CAS No.: | 8002-80-0 |
| Formula: | N/a |
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Wheat Gluten is a complex mixture of proteins found in wheat grains, which plays a crucial role in the structure and texture of wheat-based foods such as bread, pasta, and noodles . Gluten is composed of two main protein fractions, gliadins and glutenins. Gliadins are monomeric proteins rich in glutamine and proline, while glutenins are polymeric proteins that contribute to the viscoelastic properties of dough . The unique properties of gluten proteins, including their ability to form extensible and elastic dough networks, are essential for the leavening process in baking .
Gluten is defined based on its origin in wheat and its solubility in specific solvents. It is classically obtained by washing a wheat flour dough with water or a dilute salt solution to remove most of the starch and soluble materials, leaving behind a rubbery mass that is largely proteinaceous . This mass, which comprises about 75-80% protein on a dry matter basis, includes the gluten proteins.
The gluten proteins are the major storage proteins in wheat grains, and they are synthesized and deposited in the developing grain in a way that forms a continuous matrix surrounding the starch granules . They are initially deposited in discrete protein bodies, which later fuse to form this matrix. This network can be visualized when the starch is removed from a flour particle by enzyme digestion
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