Wheat Gluten

Wheat Gluten – The Obscure Ingredient Found in Your Dinner Plate

Have you ever enjoyed freshly baked pizza dough? Or perhaps a crispy yet fluffy bakery cookie? Chances are that the dough you enjoyed contained wheat gluten.

This relatively obscure ingredient is responsible for the texture of many foods and can also be found in meat alternatives, gravies and sauces. But what, exactly, is wheat gluten and how does it get from a wheat field to your dinner plate?

To answer those questions, let’s first have a better understanding of the ingredient itself, investigate the science behind its creation, and trace the journey of wheat gluten from a wheat field to your dinner plate.

What is Wheat Gluten?

Wheat gluten is an elastic-like protein derived from wheat flour. It is what makes flour-based dough stretchy and helps food retain shape when cooked.

Wheat flour contains two significantly different proteins – glutenin and gliadin. Glutenin is a protein that contributes to dough elasticity while gliadin is a protein responsible for flavor and texture. Together, these proteins give wheat its characteristic texture and taste.

Wheat gluten can be found in several grains, including buckwheat, spelt and kamut. However, the most popular variety is wheat gluten (also called wheat protein isolate) which is made from the grain wheat.

The Science Behind Wheat Gluten

To produce wheat gluten, wheat flour is soaked in water to release the glutenin and gliadin proteins. It is then mixed with a special enzyme called transglutaminase which works to bond the proteins to each other, making them stronger and creating a stretchable, elastic-like substance.

Once the wheat gluten is mixed with transglutaminase, it can be dried, cut into strips, and packaged for later use. This is then referred to as the "raw" wheat gluten.

When the raw wheat gluten is mixed with liquid (typically water or vegetable broth), it expands and absorbs the liquid to create a sticky, uniform mixture. This mixture can be shaped and cooked into food, such as pasta, pizza dough, and sandwiches.

The Journey of Wheat Gluten from the Field to your Dinner Plate

Wheat gluten begins its journey in the field, where wheat is grown and harvested. After it is harvested, the wheat is milled into a flour which is then soaked in water to release glutenin and gliadin proteins.

Once the proteins have been released, they are mixed with transglutaminase and dried until it forms a powder-like substance. This is then cut into strips and packaged for sale.

At baking facilities, the raw wheat gluten is mixed with liquid (typically water or vegetable broth) and kneaded into dough. The dough then goes through various processes such as rolling, sheeting, and cuttings to ensure the desired shape. Bakers then place the dough in molds, shape them, and then bake them.

The final product is packaged and packaged for sale at grocery stores, as well as other retail outlets. You can buy it as a stand-alone ingredient for making homemade dishes, or you can purchase pre-made items like pizza dough, seitan, and even vegan meat alternatives.

When you’re ready to prepare food in your kitchen, simply mix a portion of wheat gluten with liquid, knead it, shape it, and bake it. Within minutes you’ll have a delicious, warm meal on your dinner plate ready to be enjoyed.

Conclusion

It’s amazing to think that a seemingly-simple ingredient like wheat gluten has such a complex journey to make before it arrives at your dinner plate. From being grown and harvested in the field to being processed in a facility, the process is fascinating. Wheat gluten adds texture and flavor to many dishes and helps to provide a much-needed break from animal proteins.

So next time you enjoy a freshly baked snack or dish, think about the wheat gluten that made it possible.