Is gluten a hairy food? What kind of gluten is good?

Gluten is a unique colloid mixed protein in wheat flour, which is composed of gliadin and glutenin. Gluten is chewy and soft, and tastes smooth and bouncy. It can also be grilled, similar to vegetarian barbecue! The following is about what kind of gluten should friends who like to eat gluten choose? I hope it is useful to you.

Contents of this article

1. Is gluten a hair-raising food?

2. What kind of gluten is good?

3. Nutritional value of gluten

Is gluten a hairy food?

Strictly speaking, gluten is not an allergic food, especially for people who can eat flour and other pasta. But for a few people who are allergic to pasta, it may be an allergic food.

Gluten is made by adding appropriate amount of water and a little salt to flour, kneading it into a ball, and washing it in water. It is a plant protein composed of glutenin and glutenin. Irritants refer to foods that are rich in nutrition or irritants and are particularly likely to induce certain diseases (especially old diseases) or aggravate existing diseases. This is not a strict concept. Some foods are irritants for certain people, but not for others.

What kind of gluten is good?

Generally speaking, we can judge the quality of gluten by the color and toughness of the finished gluten. The color of gluten is related to the quality of gluten and the amount of ash. Generally, there are white, yellow, gray and black colors. The quality of gluten with white color is better, but if the color is darker, the quality of the gluten is not so good.

However, it is difficult to make a correct judgment just by looking at the naked eye. A more professional way to judge is to test the elasticity of gluten: roll the washed gluten into a ball, and gently press it with your fingers to form a concave shape. If it can quickly return to its original shape after you release your fingers, it has strong elasticity. If it cannot return to its original shape, it has weak elasticity. The ones with the worst elasticity are generally of poor quality gluten. After rolling it into a ball, let it stand for a while, then it will become flat.

Nutritional value of gluten

Gluten is a unique colloid mixed protein in wheat flour, which is composed of gliadin and glutenin. We can add appropriate amount of water and salt to the flour, stir well and knead into dough, wash repeatedly with clean water, wash away all the active powder and other impurities, and the remaining is gluten. If it is oil gluten, roll it into a ball with your hands, fry it in hot oil until golden brown, and then take it out. Put the washed gluten in boiling water and cook for 80 minutes to make water gluten.

After we make flour into gluten, its nutritional value is relatively high. The protein content of water gluten and oil gluten per 100 grams is relatively high, second only to soybeans, and higher than cereals and meats, but the fat is relatively low. Although the inorganic salts and other elements of gluten are lower than soybeans, they are higher than other meats and cereals.