Lecture replacers
1. Gluten replacers
1.1. What is gluten?
It is a protein which gives protein properties to the food because it is a cohesive and elastic material.
It creates a network that traps gas or sometimes water. 75% is protein the remainder is starch and
lipids, the vast majority of the protein consists of a single type, namely prolamine. There are two
functionally distant crops, gliadins and glutanins. There are two types of glutanins, they built the
gluten network with disulphide and hydrogen bonds:
- Low molecular weight
- High molecular weight
Gliadin is the one that triggers the reactions in people that are allergic.
, Hydration: gluten is ready and have certain bonds within the structure but after hydration it will
accumulate water and during the relaxation and stretching what happens during kneading the
dough, new bonds are formed between different networks of gliadins and glutanins. The bonds give
strength to the gluten. So, the more you knead, the more bonds, the more strength to the gluten
network, so the time of kneading is important!If gluten is hydrated, this is the result of mechanical
energy because masses of the gluten network are disrupted.
Foam formation: when you have mixtures then the denaturation of the proteins will open the
structure and capture water and air inside the foam. The network structure depends on the types of
proteins and gluten can help in the structure in foam.
Clarifying agent: this is what happens in white wine. There is fermentation. There are yeast cells that
you want to remove and gluten can help in clarifying those cells because of the structure of the
protein it will bind the yeast cells, so that it is easy to remove it by filtration.
Fining agent: in red wine. Sometimes the wine contains some elements that give a certain taste to
the wine that you want to be removed. So, after fermentation there is a suspension of all the
ingredients if you add gluten it can help to bind the ingredients and then it is easier to remove the
ingredients from the wine.
1. Gluten replacers
1.1. What is gluten?
It is a protein which gives protein properties to the food because it is a cohesive and elastic material.
It creates a network that traps gas or sometimes water. 75% is protein the remainder is starch and
lipids, the vast majority of the protein consists of a single type, namely prolamine. There are two
functionally distant crops, gliadins and glutanins. There are two types of glutanins, they built the
gluten network with disulphide and hydrogen bonds:
- Low molecular weight
- High molecular weight
Gliadin is the one that triggers the reactions in people that are allergic.
, Hydration: gluten is ready and have certain bonds within the structure but after hydration it will
accumulate water and during the relaxation and stretching what happens during kneading the
dough, new bonds are formed between different networks of gliadins and glutanins. The bonds give
strength to the gluten. So, the more you knead, the more bonds, the more strength to the gluten
network, so the time of kneading is important!If gluten is hydrated, this is the result of mechanical
energy because masses of the gluten network are disrupted.
Foam formation: when you have mixtures then the denaturation of the proteins will open the
structure and capture water and air inside the foam. The network structure depends on the types of
proteins and gluten can help in the structure in foam.
Clarifying agent: this is what happens in white wine. There is fermentation. There are yeast cells that
you want to remove and gluten can help in clarifying those cells because of the structure of the
protein it will bind the yeast cells, so that it is easy to remove it by filtration.
Fining agent: in red wine. Sometimes the wine contains some elements that give a certain taste to
the wine that you want to be removed. So, after fermentation there is a suspension of all the
ingredients if you add gluten it can help to bind the ingredients and then it is easier to remove the
ingredients from the wine.
