Búzafehérjére

Búzafehérjére, often referred to as wheat protein, is a term that can encompass several concepts related to the protein content of wheat. It can refer to the collective proteins found in wheat grains, or more specifically to isolated wheat proteins used as ingredients in food and other products. Wheat proteins are primarily composed of gluten, a complex mixture of proteins that gives dough its elasticity and structure.

The main components of gluten are gliadin and glutenin. These proteins are insoluble in water and form a viscoelastic network when hydrated and agitated, which is crucial for baking. Búzafehérjére can also refer to vital wheat gluten, a concentrated form of wheat protein extracted from wheat flour. This vital wheat gluten is often used as a food additive to improve dough handling properties, increase protein content, and enhance the texture of baked goods. It is also utilized in meat alternatives, pet food, and certain industrial applications.

The nutritional profile of búzafehérjére is significant. Wheat proteins are a source of essential amino acids, though they are notably low in lysine. The presence of gluten makes wheat protein a problematic ingredient for individuals with celiac disease or non-celiac gluten sensitivity, who must avoid it. Research continues to explore the functional properties and applications of wheat proteins beyond their traditional roles in baking.