tarweeiwitten

Tarweeiwitten are the protein components of wheat, primarily the gluten-forming proteins glutenin and gliadin. When mixed with water, these proteins interact to form gluten, a viscoelastic network that gives dough its elasticity and strength, enabling it to trap gas during fermentation and rise.

In wheat flour, tarweeiwitten represent a major portion of the total protein. Glutenin contributes to dough strength and elasticity, while gliadin provides extensibility. The gluten network is responsible for much of bread’s structure and crumb. Other wheat proteins, such as albumins and globulins, make up the remaining portion of wheat protein but do not contribute to gluten formation.

Uses and production: Tarweeiwitten are essential in many baking applications to improve dough handling, gas retention, and crumb texture. They are also processed into isolated gluten powder or dried tarweeiwitten products used as high-protein ingredients in foods. A well-known culinary use is seitan, a meat substitute made by hydrating and kneading gluten-rich dough and often flavoring it with seasonings and sauces.

Health and safety: Tarweeiwitten contain gluten and are unsuitable for people with celiac disease or non-celiac gluten sensitivity. They can also provoke allergies in some individuals. Proper labeling and avoidance of cross-contamination are important in food manufacturing and labeling.

Nutrition: Tarweeiwitten are a dense protein source with a favorable amino acid profile for some diets but relatively low in lysine compared with other protein sources. They are often complemented with other plant proteins to achieve a balanced amino acid intake.