Proteins From Wheat
Wheat is an important source of protein and nutrition for many countries around the globe. The production of wheat and its sustainability as a vital crop are discussed. The different categories of wheat proteins are explained with their mode of production out of wheat flour. The range of products presented cover wheat gluten, wheat protein isolates and soluble hydrolyzed wheat proteins. Information on the key functional and nutritional properties is given. Elements covering amino acid composition, digestibility data, allergenicity, and intolerance mechanisms are given. Applications in food, mainly bread and flour-based products but also in dairy alternatives are reviewed as well as application in feed, notably in fish-feed. Finally, opportunities for wheat proteins as meat alternatives similar to current market products like seitan are presented. In addition, novel gluten-based products and processes are presented.
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