Glutens CAS 93384-22-6 (jerryzhang001@chembj.com) - 93384-22-6
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Glutens CAS 93384-22-6
Product Name: Glutens, wheat;
Synonyms: Glutens, wheat;
CAS: 93384-22-6;
EINECS: 297-233-5;
Description:
Gluten (from Latin gluten, & quot;glue& quot;) is a mixture of proteins found in wheat and related grains, including barley, rye, oat, and all their species and hybrids (such as spelt, kamut, and triticale). Gluten is appreciated for its viscoelastic properties.It gives elasticity to dough, helping it rise and keep its shape and often gives the final product a chewy texture.
Gluten is a composite of storage proteins termed prolamins.It is conjoined with starch in the endosperm of various grass-related grains. Wheat prolamins are called gliadins and glutenins, barley prolamins are hordeins, rye prolamins are secalins and oats prolamins are avenins, which are collectively named gluten.Oat avenin toxicity in people with gluten-related disorders depends on the oat cultivar consumed because the immunoreactivities of toxic prolamins are different among oat varieties. Also, many oat products are cross-contaminated with other gluten-containing cereals.
Usage:
Bread products
Gluten forms when glutenin molecules cross-link to form a submicroscopic network attached to gliadin, which contributes viscosity (thickness) and extensibility to the mix.If this dough is leavened with yeast, fermentation produces carbon dioxide bubbles, which, trapped by the gluten network, cause the dough to rise. Baking coagulates the gluten, which, along with starch, stabilizes the shape of the final product. Gluten content has been implicated as a factor in the staling of bread, possibly because it binds water through hydration.
Generally, bread flours are high in gluten (hard wheat); pastry flours have a lower gluten content. Kneading promotes the formation of gluten strands and cross-links, creating baked products that are chewier (in contrast to crumbly). The & quot;chewiness& quot; increases as the dough is kneaded for longer times.
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