gluteeniproteiinien
Gluteeniproteiinien, more commonly known as gluten, is a complex mixture of proteins found in wheat, barley, rye, and their derivatives. It is responsible for the elastic and viscous properties of dough, which allows baked goods to rise and retain their shape. Gluten is composed primarily of two protein groups: gliadins and glutenins. When water is added to flour, these proteins hydrate and interact, forming a network that traps gas produced by yeast during fermentation.
The presence of gluten is essential for the texture and structure of many common foods, including bread,
The study of gluten proteins is significant in food science and nutrition. Researchers investigate its structural