The Importance of gluten in the bakery!

The Importance of gluten in the bakery!

By Nataly González Salamanca – Digital Communication Levapan Peru.

What is Gluten?

Gluten is a protein present in well-known cereals such as wheat, rye, oats, barley.

Functions in baking!

Gluten is a highly valued element in the bakery and confectionery sector, because within its functions it is:

  • It is a binding element, it is the cement that unites the various ingredients in bakery Y cake shop, that is, it is responsible for the elastic consistency of the dough.
  • He is also an agent. gelling agent Y emulsifier that is, it binds the water molecules and therefore works effectively as a structuring agent.

Advantages of Gluten:

  • It is easily digestible, helps people who suffer from constipation.
  • Contains a low level of starch; less than other proteins.
  • It provides a minimum of calories in its simple form.
  • It does not contain carbohydrates (sugars) which allows a person to lose weight if they combine this protein in an appropriate and balanced way.

Gluten a very valuable protein for bakers and confectioners!

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