For those who enjoy baking cakes or bread, you’ve probably heard of gluten. It’s a natural protein in wheat flour, responsible for producing the perfect texture in baked goods. Keep reading to learn more about gluten and its benefits for the body!
What is Gluten?
Gluten is a type of protein found in grains and cereals such as wheat, black wheat, and barley. This protein is found in the endosperm, the most nutritious part of the grain, rich in starch and protein. When grains are milled into flour, the gluten in the endosperm remains intact and becomes part of the wheat flour.
Gluten consists of two main proteins, glutenin and gliadin. When wheat flour is mixed with water, glutenin and gliadin interact to form a network that makes the dough elastic and able to trap gas. This network allows bread and cakes to rise well. Gluten also helps provide a chewy texture to products like noodles and pasta.
Examples of foods containing gluten include:
- Grains: Whole wheat, barley, and rye.
- Processed products made from wheat flour: Bread, pasta, noodles, burgers, doughnuts, pastries, and biscuits.
- Other foods and beverages: Barley malt, soy sauce, tamari, sauces or gravies thickened with flour, and some processed meats.
However, it’s important to note that gluten is not present in other grains such as rice and corn. Therefore, flour made from these grains is not suitable for making dishes that require a chewy, elastic, and rising texture, such as bread and pizza.
Benefits of Gluten for the Body
In addition to providing texture to dough, gluten also has several benefits for the body. What are they?
Protein source: Gluten is a plant-based protein source that can help build and maintain body tissues and support various metabolic processes in the body.
Digestive health: Gluten can act as a prebiotic, providing food for beneficial bacteria in the intestines. These good bacteria play a crucial role in maintaining digestive health and the immune system.
Energy boost: Gluten contains carbohydrates that can be converted into energy by the body. This energy is important for supporting physical and mental activities.
Improves good cholesterol: Some gluten-containing foods are rich in fiber, which is believed to increase the levels of good cholesterol in the body, thus preventing heart disease and stroke.
Vitamins and minerals source: Wheat flour containing gluten also contains essential vitamins and minerals such as iron, vitamin B, and magnesium, which are beneficial for health.
In conclusion, gluten in wheat flour plays a crucial role in making various types of dishes. Besides providing the desired structure and texture to dough, gluten also offers several health benefits.
However, it should be noted that the quality of gluten may vary depending on the type of wheat flour used. High-quality wheat flour, such as KANTIL, ASTER, and MELATI wheat flour produced by PT Manunggal Perkasa, contains better gluten, resulting in high-quality and fail-proof dishes.
PT Manunggal Perkasa products are processed according to high-quality standards, using the best ingredients from around the world, ensuring that every dish you make is not only delicious but also healthy.
(sy/csb)