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Gluten

For the food product made from gluten see Wheat gluten (food).

Image:Wheat.jpg

Gluten is an amorphous ergasticproteinfound combined with starchin the endospermof some cereals, notably wheat, rye, and barley. It constitutes about 80% of the proteins contained in wheat, and is composed of the proteins gliadinand glutenin. Gluten is responsible for the elasticityof kneaded dough, which allows it to be leavened, as well as the "chewiness" of baked products like bagels.

Inhaltsverzeichnis

1 Extraction
2 Usage
3 Maladies caused by gluten
4 Occurrence
5 See also

Extraction

Gluten can be extracted from the flourof wheat and other grains by washing the starchout. To do this, a simple doughof flour and water is rinsed with plain water and kneaded until the rinsing water remains clear and free from starch and bran. For chemical, non-food purposes, a salinesolution provides better results. The remaining lump of gluten should have a stringy, sticky texture reminiscent of chewing gum.

Usage

Cooked gluten becomes firm to the bite and soaks up a certain amount of the surrounding brothand its taste. It is therefore commonly used in vegetarian cuisine, notably Chinese Buddhistand vegan cuisine, where one variety is called seitan. Some consider it a convincing imitation meat(particularly duck) when the broth is flavored accordingly.

In the process of baking, gluten is responsible for keeping the fermentationgases in the dough, allowing it to rise. After baking, the coagulatedgluten ensures that the final product keeps its shape.

Maladies caused by gluten

People suffering from coeliac diseasehave an intolerance to gluten and must go on a gluten-free diet. Intake of gluten results in damage to the mucosaof the small intestine, and as a result normal digestionbecomes impossible. After avoiding gluten completely, the intestine will return to functioning normally.

People with autismand autistic spectrum disorders, like Asperger's syndrome, may be sensitive to gluten and casein(a protein in milk); both seem to have an opiate-like effect on these people. The opioid effect of gluten is caused by gluten exorphinesand gliadorphin. These are peptides formed in the digestion of gluten. See more at gluten-free, casein-free diet. Another condition that may cause one to follow a gluten-free diet is dermatitis herpetiformis.

Occurrence

Gluten is found in some cereals (e.g., wheat, rye, barley) and their end products. No gluten is contained in rice(even glutinous rice), wild rice, maize(corn), millets, buckwheat, quinoa, or amaranth. Oatsand teffdo not contain gluten, but are sometimes grown directly adjacent to, and/or milled on the same equipment as, other grains that do contain gluten, and so are commonly contaminated. Non-cereals such as soybeansand sunflower seedscontain no gluten.

Other varieties of wheat such as kamutand spelthave slightly different forms of gluten. Many people who are unable to digest gluten for non-celiac reasons are able to digest these varieties. People suffering from coeliac disease are advised to avoid all forms of wheat.