Gluten is a protein naturally found in wheat and certain other grains.
Understanding Gluten
According to Rajagopal, gluten is a protein found in the wheat plant and some other grains. While naturally occurring, gluten can be extracted and concentrated. It is then added to various foods and products to enhance protein content, improve texture, and add flavor. Furthermore, it acts as a binding agent in processed foods, helping them maintain their shape.
Key Functions of Gluten:
- Adds Protein: Gluten boosts the protein content of food products.
- Enhances Texture: It contributes to the desired chewiness and elasticity in baked goods.
- Provides Flavor: Gluten can subtly influence the taste profile of foods.
- Acts as a Binder: It holds ingredients together, giving structure to processed foods.
In essence, gluten plays a multifaceted role in food production, contributing to the characteristics we associate with many common foods.
