Protein content in wheat varies between 8 to 17%. Most endosperm protein is gluten (78-85%). Gluten is a very large complex primarily comprised of polymeric and monomeric proteins known as glutenins, and gliadins.
The viscoelastic nature of wheat gluten is unique among cereals and makes wheat ideally suited for making a wide range of products from various types of bread to pasta and noodles.
Gluten is tough, elastic grayish substance resembling chewing gum. It is the gluten in flour that, when a dough is kneaded, helps hold in the gas bubbles formed by the leavening agent.
During the continues and repeated sheeting process, gluten is further developed and aligned to the sheeting direction with further encapsulation of starch granules.
It will allow noodle strand to be slit from the dough sheet without breakage or loss of shape during drying, frying and cooking for the preparation of dried, fried and precooked noodles respectively.
Wheat gluten
