|Vital wheat gluten|
Lupin protein is concentrated from white lupin (Lupinus albus) seeds. The high valuable protein is very low in alkaloids (bitter compounds) [g.03] and, compared to other legumes or soy, almost neutral in taste and odour. Lupin protein is granted free from laktose, cholesterol, soy and gluten. It has an excellent technological profile:
The gluten content in doughs is of crucial importance for the baking properties. Vital wheat gluten provides optimum baking results. Not only the water retention of the dough, a good formation of crumb and crust, but also the dough's elasticity and the freshness of the baked goods are effectively improved.
Also available: Organic vital gluten.
Vital wheat gluten is increasingly used not only for baking bread, but also as a good available protein source.
Gluten addition has been well approved for texturizing cereal bars [g.05].
Background: The major proteins of wheat are gliadins and glutenins. When wheat flour is brought together with water to produce a dough, the protein begins to swell, and mixing brings the protein molecules into contact and linking reactions can take place. In this way, what were originally discrete, individual protein molecules gradually become linked together into a vast network of protein which is collectively called gluten.
Gluten is separated from wheat flour and dried to yield a powder, known as vital gluten, which on rehydration retains the unique viscoelastic properties. Separated gluten must be dried immediately to prevent detorioration, but great care needs to be taken to ensure minimum loss of functionality due to heat denaturation. The final gluten is a fine, light tan coloured powder with a protein content of about 80%.
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