Vehnäproteiineille

Vehnäproteiineille, commonly known as wheat proteins, are a group of proteins derived from wheat. The most prominent of these is gluten, which is a complex mixture of proteins, primarily gliadin and glutenin. When wheat flour is mixed with water, these proteins form a viscoelastic network that gives dough its elasticity and structure, allowing it to rise and hold its shape during baking.

Wheat proteins have various applications beyond baking. They are used as food additives to improve texture, moisture retention, and nutritional value in a wide range of processed foods, including pasta, cereals, and meat substitutes. In non-food industries, wheat proteins can be found in applications such as paper coatings, adhesives, and even some biodegradable plastics due to their film-forming properties.

For individuals with celiac disease or non-celiac gluten sensitivity, wheat proteins, specifically gluten, must be avoided. This has led to a significant increase in the market for gluten-free products, which often utilize alternative starches and protein sources. Despite these dietary considerations, wheat proteins remain a fundamental component in many staple foods and industrial processes worldwide. Their versatility and functional properties make them a valuable ingredient in both culinary and manufacturing contexts.