Gluten | 500 g

The gluten (gluten) is a group of the proteins found in barley reserves, the Gluten (gluten) is a group of the proteins found in reserves of barley, rye, wheat, oats. Use of gluten in the course of production of bakery products promotes that dough becomes softer, elastic. The gluten moistened with water represents the sticky elastic mass of a grayish shade.

Caloric content of a wheaten gluten makes 350 kcal on 100 grams of a product.

The wheaten gluten is applied at baking of various bakery products, in flour-grinding branch, in the macaroni industry, at preparation of the frozen food etc.

— on Dyukan's diet the gluten is not considered DOPOM — it is possible to use on a diet in number of 2 tbsps a day (new norm of 26.10.2014) — it is possible to use at any stage of a diet, since Attack — due to addition of a gluten in dough the volume of a finished product increases. — the gluten increases the term of preservation of freshness of pastries — as we use for the test generally bran, dough turns out "heavy" for yeast. In this case addition of a gluten will help to make dough more elastic and it will easier rise. — the pastries with use of a gluten turn out really more gently and vozdushny.