wheat gluten
Stretchy dough component
Wheat gluten is the protein component of wheat flour, responsible for the elastic, chewy texture in bread and other baked goods.
When flour is mixed with water and kneaded, gluten forms a stretchy network that traps gas bubbles and gives dough its structure.
Isolated wheat gluten, sometimes called vital wheat gluten or seitan, is used as a meat substitute in vegetarian cooking and as an additive to strengthen weak flours.
People with celiac disease or gluten sensitivity must avoid it.
- mock duckVegetarian imitation of waterfowl
- stretchPull to extend
- stickyApt to adhere
- celiac diseaseAutoimmune intestinal gluten reaction
- viscoelasticityCombined fluid-solid deformation behavior
protein content · amino acids · dough · flour · thickener · food additive · cross-linking · elastic · knead · rising agent · biodegradable plastics · protein folding · springy · denaturation · celiac · digestive enzymes · pasta · chewy
- plant-based foodstofu, miso, tempeh, edamame, bean curd
- feed ingredientsbran, rice bran, oat bran, middlings, shorts
- plant proteinssoy protein, pea protein, globulin, albumin, amandine
- farm productsbeef, chicken, rice, eggs, carrots
- Meat Alternativesmock meat, tempeh, tofu, TVP, Beyond Meat
- Wheatemmer, spelt, durum, farro, kamut
wheat glutenrice flour
Pulverized cereal grain
tapioca starch · cornstarch · potato starch · almond flour · arrowroot
wheat glutencasein
Dairy phosphoprotein for industry
whey protein · soy protein · egg white · collagen · pea protein
wheat glutengluten-free
Containing no wheat protein
gluten-free products · rice · quinoa · corn
wheat, gluten, wheaten, seitan, wheats, shredded wheat, wheaty, gluten-free, wheatgrass