Búzafehérje

Búzafehérje, also known as wheat protein, is a term used to describe the proteins found in wheat. The primary proteins in wheat are gluten and gliadin. Gluten is a composite protein that gives dough its elastic and cohesive properties, making it essential for baking bread and other leavened products. It is formed when glutenin and gliadin proteins are hydrated and mixed.

When wheat is milled, the protein content can vary depending on the type of wheat and the milling process. Hard wheat, typically used for bread flour, has a higher protein content than soft wheat, used for cakes and pastries. The extraction of gluten from wheat flour is a common practice, resulting in vital wheat gluten. This is a concentrated source of protein and is used in various food applications, including vegetarian meat substitutes, as a dough conditioner, and to enhance the texture and nutritional value of baked goods.

For individuals with celiac disease or non-celiac gluten sensitivity, the consumption of búzafehérje (gluten) can cause adverse health effects. This has led to an increasing demand for gluten-free products and a greater awareness of wheat protein content in food labeling. The functional properties of wheat proteins are also exploited in the food industry beyond baking, contributing to emulsification and texture modification in processed foods.