Glutinous gluten is a natural product

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Gluten is one of the most protein-rich natural foods. It consists of 40-65% of protein compounds, up to 20% is reserved for starch and only 6-8% is fat. Calcium and phosphorus predominate among inorganic elements. Gluten is a substance that can be found in some grains, namely: wheat, semolina, barley, oats, rye, couscous, as well as m alt and starch.

Not as scary as they make him out to be

Dry gluten is a culinary remedy that is added not only to the dough, but also to meat and dairy products such as sausage, ham, sausages and sausages, cutlets, dumplings. It is also present in yoghurts as a flavor enhancer, turning them into a "surprisingly tender" delicacy. It is highly contraindicated to use gluten in only one category of people - carriers of the hereditary celiac disease. However, modern science believes that many people suffer from a mild form of gluten intolerance. If after eating flour products your stomach hurts, you need to go to a gastroenterologist. He will make a diagnosis and prescribe a special diet, which involves the exclusion of foods containing gluten from the diet. This normalizes metabolism.

Diet question

The main source from whichgluten enters the body - this is grain wheat. It is from her that they refuse for the period of a special diet. Compared to ancient times, modern wheat varieties have a high gluten content, which makes our bread lighter, bulkier and whiter. This explains why the flour diet of our ancestors did not cause these problems.

Gastroenterologist will advise you to eat buckwheat, brown rice, millet, quinoa, corn or potatoes. Do not fail to carefully read the inscriptions on the labels of grocery products in the store - gluten can be contained not only in grain products. Gluten, filling foods, can be found in sauces with the addition of flour, in beer, vodka, in soy sauce, in brewer's yeast.

Corn product

Maize gluten is obtained in the process of processing the grain of this crop into starch and molasses. In terms of calories, it ranks second after nutritious animal and vegetable fats. Corn gluten protein contains a high concentration of important amino acids (methionine, cystine), which play an important role in the cultivation of farm animals and birds. A large amount of linoleic acid fully satisfies the need of young birds for essential fatty acids. The high concentration of xanthophyll pigment and carotenoids allows meat and egg producers to give a rich yellow color to egg yolks and golden yellow color to chicken carcasses.

The technological process for obtaining dry corn gluten looks like this:

• cleaning grain from impurities and soaking it;
• crushing and hydrocyclone treatment to separate the embryo;
• fine crushing to isolate starch;
• during refining, gluten particles are formed, which are associated with grains of starch;
• processing on centrifugal separators to separate these products;
• drying raw starch;
• concentrating gluten, drying it.