wheat gluten is important in the nutritious industry, it used in cooking of bread cookies, enrich of spagetty flour, baby foods, large breads and meat products like sosiss, kalbas as production.
- In preparing of amino acid chewing gums as active unit and cleaning materials.
- In production of stick and production of carton, drugs, bands and cleanings , its used
- In liquors production (colas) tonics, as raw material, its used.
Active gluten replaced with protein and in many products and kazinat similar products is used. Gluten is used in pizza paste for suitable volume. Suggestion for amount of gluten in wheat and wheat flour related to quality of flour and types of products its between 3-5% (percent) weight of flour.
Specialty of wheat gluten : indeed, operation of gluten in wheat causes to volume of bread and it has important role in quality of flour.
Active gluten of wheat can absorb two times as much its weight and it remains in final products, it caused to increase efficiency. Its moisture causes to delay stale.
Gluten trapes gases causes to increase volume of bread . gluten in watery foods has joined role also is used as relish.
Gluten cauges to elastic of paste and mixes easily
When it becomes dry retain to beginning characteristic .
Gluten is used in related activities without warning in compote or freeze products
Gluten causes to improve taste of bread
Gluten causes to increase protein of flour
Gluten causes to improve color of bread
Gluten causes to softness of bread
What is gluten of wheat ?
Amout of gluten determines quality of wheat red wheat that rise in spring and fall. Have most gluten because of that baking of bread is important than it.
Paste that has gluten is the best one because it has elastic form and has a lot of quality for baking bread related to quality and quantity of gluten in paste of bread.
Quality og gluten is important to increase volume of bread wheat had a lot of gluten and in baking have a high quality, quality of it cannot replace with quantity because wheat have with qualified gluten have a unfixed flour, some of glutens in wheat related to wheater but with modified seed we can increase its quality
The wheater causes to effect white materials in wheat a large amount of gluten is got in warm parts of country, weather effect about 70% of gluten and type effects about 30% of it.
In baking quality of gluten is as important as its quality . quality of it related to its resistance against press out of gases of fermentation and resistance agains high volum and softness of paste . in other words paste might not becomes soft early so , air in paste dosent break early and it gets more volume. In ferment of pastemust ferment mostly, there are a lot of cases and so bread has large volume.
Gluten has two parts:
Glutenin ( liquid in powerless) and gliadin ( liquid in powerful alcohol ) glutenin causes paste to e stickly and gliadin causes paste to be elastic. For separating gluten in the starch we use gluten glotamic machine for separating glotenin and glialink use. Gloton santifuse in high level qualified paste has equal amount of two parts.
How is optained gluten of wheat ? protein of wheat has elastic and flexible characteristic and it is produced from wheat flour paste. After washing paste by water, starch of it exites and collection of complexed protein (glutien gliadien mezonin) is optained.
This protein is seprated by machine and is washed and is obtained paste. After during we obtained light color or light brown yello powder. That has natural tested.
Ability of exiting water from gluten:
Gluten can absorb water about 2-1.5 times as much as its weaght. For absorbing of water in the beginning levels, its need time because:
1- Paste needs time about 1 min to moist gluten molecules we know parts of gluten are surrownded by parts of flour. First, water in the paste moists all part of flour slowly. And parts are moisture, then gluten moists . in this stage water is in the surface of gliadin and glotenin can join them.
2- So mulocols of gluten in larged and some part of water go to amino acid (espiral pptid ) and are saved there because of dryness we need more exiting water in paste because of whatever we said before we conclude that abilityof exiting water from gluten is attractive stage properties of gluten in wheat is different and related to genetic. Quality and quantity of gluten related to weather chemical fertilizer, here is relationship between raw protein and amount of gluten.
During of wall reports:
Ther is relationship between gluten and its quality. Glotonin is determiner in paste because unliquid with volume of produc, proteins factor in the water have relationship by use of revival materials presistance of pastein front of elastic of gluten decreases, but by use of oxides, bluten has power and its elastic for decreases.
Gluten in the wheat flour couses to softness of paste and can oxide to disolfid so we conclude that by adding acid as corbic we can effect to gluten in the flour