Vital wheat gluten is a natural protein complex found in wheat. Gluten increases the volume of baked products while adding nutritional value. White flours contain higher gluten levels, which contribute to enhanced rising ability, larger air cells and a lighter texture. "Healthy Bread in Five Minutes a Day" authors Dr. Jeff Hertzberg and Zoe Francois recommend adding gluten to whole grain flours, which contain higher amounts of bran and germ, but lower quantities of the gluten-rich endosperm. The addition of gluten to whole grains results in a lighter, airier final product. People with celiac disease, as well as those with some food intolerances and allergies, should not consume gluten.
Milling
According to the Montana State University Extension Service, commercial flour and gluten production occurs through a process of dry and wet wheat milling. Dry milling creates flours containing both starch, gluten and other proteins. Wet milling separates the starch from the gluten. The wet milling process involves soaking flour in warm water and an alkaline solution before separating the proteins through a series of screens. The proteins extracted during this procedure then dry into a powder before being divided into 80 percent gluten and 20 percent other specialized protein products. After the gluten and wheat protein extraction, further starch slurry processing yields wheat starch and animal feed products.
Gluten
Dried, powdered gluten acts as a mild-flavored, high-protein food additive. Gluten absorbs more than twice its mass in water and contributes elasticity to commercial breakfast cereals, baked goods and processed fish and meats.
Primary Proteins
Gluten contains glutenin and gliadin proteins. Glutenin enhances elasticity, increases dough strength and improves dough durability during freezing and thawing. Glutenin supports the structure of processed fish and meats. Although glutenin benefits many food products when added in moderation, undesirable toughness may result from over use. Gliadin dissolves in water and other liquids and contributes to adhesiveness. Gliadin improves the texture of pastas, cookies, crackers, and food coatings in addition to certain cosmetics and personal care items. Excess gliadin use produces soft, overly expansive doughs and also results in an inferior product.
Nutritional Value
Gluten adds nutritional value to baked goods and other food products containing gluten. According to the United States Department of Agriculture Food Nutrition Database, gluten contributes energy value equal to approximately .75g protein, .14g carbohydrate, .02g fat and 3.7 calories per 1g addition. Gluten also adds 40.26mg calcium and 1.47mg iron per gram.
Warnings
Individuals with celiac disease and wheat protein allergies including gluten and gliadin should avoid gluten. According to the Asthma and Allergy Foundation of America, adverse allergic reactions include: eczema, hives, digestive distress, sinus congestion, asthma, anaphylactic shock and death. Adverse reactions resulting from gluten intake among celiac patients include gastrointestinal distress and severe skin rash.
References
- Montana State University Agricultural Marketing Policy Center: An Overview of the Wheat Gluten Industry; Michael Boland, Gary W. Brester, Mykel R. Taylor, 2005
- "Healthy Bread in Five Minutes a Day"; Dr. Jeff Hertzberg and Zoe Francois, 2009
- Asthma and Allergy Foundation of America: Wheat Allergy, 2005
- A Calorie Counter: Vital Wheat Gluten, 2010
- Asthma and Allergy Foundation of America: Celiac Disease; 2005
