vehnäproteiineihin

Vehnäproteiini, also known as wheat protein, refers to the protein components derived from wheat grains, primarily the gluten fraction composed of gliadin and glutenin. These proteins are responsible for the viscoelasticity of dough and are essential for bread-making, giving structure and texture. Wheat protein content varies with cultivar, growing conditions, and milling process but typically ranges from 10 to 16 percent of the grain weight.

The amino acid profile of wheat protein is relatively balanced, containing all essential amino acids, though it is lower in lysine compared to animal proteins. This makes it a suitable complementary protein source in vegetarian diets when combined with legumes or soy. Wheat protein also contains bioactive peptides that may exert antioxidant, anti-inflammatory, and antihypertensive effects, though research remains preliminary.

Commercial wheat protein products include vital wheat gluten, which is highly purified and used in food manufacturing to improve texture in products such as seitan or dough enhancers. Distinctly, wheat protein is not suitable for individuals with celiac disease or non‑celiac gluten sensitivity due to its gliadin component, which can trigger immune responses. Because of this, alternatives such as rice or pea proteins are often recommended for gluten‑free formulations.

Overall, vehnäproteiini plays a central role in both culinary and nutritional contexts, offering valuable functional properties for food production and a plant‑based protein source within dietary guidelines.