Glúten de Trigo

O Glúten de Trigo Gluten is a storage protein in wheat, composed mainly of gliadin and glutenin. Its viscoelastic properties contribute to the formation of dough structure, providing elasticity, strength, and gas retention capacity.

In baking, it aids in the development and growth of the dough during fermentation. Vital Glúten de Trigo can also be used to fortify flours with lower protein content, contributing to dough strength, mixing tolerance, gas retention, and the softness of the final product.

Benefits

• It gives elasticity to the dough.
• It contributes to the strength and structure of the mass.
• Helps retain gases.
• It promotes dough growth during fermentation.
• Improves mixing tolerance.
• It contributes to the softness of the final product.
• It can be used to fortify flours with lower protein content.
• It acts as a source of protein.

Features

• Wheat storage protein
• Composed primarily of gliadin and glutenin.
• It exhibits viscoelastic properties.
• It forms a structure capable of retaining gases within the mass.
• It contributes to volume and elasticity.
• Used in the fortification of flours.
• Powder presentation
• Protein source

Where to apply

• Bread
• Pasta
• Cookies
• Cookies
• Toast
• Pizzas
• Noodle
• Cereal bars
• Bakery products
• Beers
• Cheeses
• Ketchup
• Mayonnaise
• Soups
• Ready-made seasonings
• Formulations as a protein source

Technical information

• Identification: Glúten de Trigo — gliadin + glutenin
• Synonyms and search terms: Glúten de Trigo; Vital Glúten de Trigo; Glúten de Trigo; Vital Glúten de Trigo; Wheat Protein
• CAS: 8002-80-0
• Physical form / appearance: Dust
• Main protein composition: Gliadin and glutenin

Functions and applications

Main function: To give elasticity, strength and structure to bread doughs.

Complementary functions: Gas retention, flour strengthening, increased mixing tolerance, and contribution to the softness of the final product.

Application in baking: During dough development, it forms a viscoelastic structure capable of retaining the gases produced during fermentation, contributing to the growth and structure of the product.

Application as a protein source: It can be used to increase the protein content of food formulations.

Frequently Asked Questions

In which formulations can Glúten de Trigo be used?

It can be used in breads, pasta, biscuits, toast, pizzas, noodles, cereal bars and other food products.

How does Glúten de Trigo work in bread dough?

Its viscoelastic properties help in the formation of a structure capable of retaining the gases generated during fermentation, contributing to the elasticity, strength, volume, and structure of the dough.

Can Glúten de Trigo be used to fortify flour?

Yes. Vital Glúten de Trigo can be used to fortify flours with lower protein content, contributing to dough strength, mixing tolerance, and gas retention.