Protein content was unchanged from wheat flour to cooked noodles, but gluten protein components changed significantly after mixing and cooking.
Wheat four contains as many as thirty proteins, and two of those – glutenin and gliadin – form gluten when stirred with moisture. These two proteins grab water and connect to form elastic strands of gluten. If flour has a lot of these proteins, it grabs up water faster, making the strong and springy gluten.
Gluten is a tough, elastic grayish substance resembling chewing gum. In is the gluten in flour that, when a dough is kneaded, helps hold in the gas bubbles formed by leavening agent.
About 80 percent of wheat gluten consumed in the United States serves as an input to the baking industry, with some slight year to year variations depending upon the quality of the wheat crop.
Gluten in wheat flour
