Wheat gluten is a type of protein derived from wheat that is made up primarily of two proteins, gliadin and glutenin. It has an elastic texture when mixed with water, which makes it ideal for use in baking breads as well as other foods like seitan (wheat meat). Gluten helps dough to rise by trapping air bubbles created during fermentation and gives baked goods their chewy texture. In addition to its culinary applications, wheat gluten can also be used medicinally to treat conditions such as celiac disease or allergies related to wheat proteins. Additionally, some people have adopted a diet free from animal products that includes vegan alternatives such as wheat gluten-based mock meats. Finally, some research suggests that consuming large amounts of wheat gluten may increase the risk of developing certain types of cancer due to its high levels of carcinogens compared with other plant-based proteins. Overall, this essay has discussed the composition and uses of wheat gluten while highlighting potential health risks associated with excessive consumption.
Post time: Feb-22-2023