búzafehérjével

Búzafehérjével is the Hungarian term for wheat protein. It is a broad category encompassing various protein fractions derived from wheat, most commonly gluten. Wheat is a staple cereal grain that contains a significant amount of protein, typically ranging from 8% to 15% by dry weight. The major proteins found in wheat are gliadins and glutenins, which together form gluten when wheat flour is mixed with water.

These proteins are responsible for the viscoelastic properties of dough, enabling it to stretch and trap gases produced during fermentation, which is crucial for baking bread and other yeast-leavened products. Búzafehérjével can be extracted and processed in different ways. Wheat gluten, a primary component, is often isolated and used as a food ingredient. It is particularly valued for its ability to provide structure and chewiness in baked goods and meat alternatives.

Beyond its role in baking, búzafehérjével can also be found in various processed foods. It is sometimes added to enhance texture, improve protein content, or as a binding agent. Nutritional content can vary depending on the specific processing and source, but it is generally a source of essential amino acids, although it is relatively low in lysine. For individuals with celiac disease or non-celiac gluten sensitivity, consuming products containing búzafehérjével can trigger adverse health reactions due to the gluten component.