Wheat gluten

Wheat gluten is a protein that is naturally found in wheat and other related cereals, such as barley and rye. It is commonly used in cooking and in the food industry to improve the texture and elasticity of doughs, especially in the making of breads, baked goods, and vegetarian or vegan foods as a meat substitute.

This ingredient is obtained by washing wheat flour with water to remove the starch, leaving behind an elastic and sticky mass rich in proteins. Its ability to form an elastic network is essential for giving bread its structure and volume.

Origin: Wheat gluten has been a fundamental part of the human diet since ancient times, especially in regions where wheat is a staple cereal, such as Europe, the Middle East, and parts of Asia. Currently, its use has expanded in the global food industry for multiple applications.

Properties: Wheat gluten is an important source of protein, although it is not suitable for people with celiac disease or gluten sensitivity. In cooking, it improves the texture and consistency of baked products, providing elasticity and helping to retain gas during fermentation, which results in a softer and airier crumb.

Synonyms in Latin American Spanish: In different regions of Latin America, wheat gluten may also be known simply as gluten, wheat protein, or in some contexts as seitan when used in the preparation of gluten-based vegetarian foods.