Wheat gluten: what is IDK, decoding how much gluten is in the grain

When mixed with water, flour should form a fluffy and elastic dough, characterized by a uniform consistency and elasticity. Basically, these qualities are due to the presence of a special substance - wheat gluten. It has many useful qualities, but a number of people stubbornly consider this substance to be harmful and try their best to avoid eating foods containing it.

What is gluten

This substance is called gluten because it is a greyish sticky and sticky elastic mass when wetted with water. When dry, it is a translucent powder, tasteless and practically odorless.

Gluten can also be called gluten. Most of it is found in flour and bakery products, pasta. The presence and quantity of gluten largely ensure the quality of flour products, since the splendor, elasticity and elasticity of bread depend on it.

Composition and chemical features

Gluten is a group of proteins found together with starch in the endosperm of a grain. Proteins, called prolamins and glutelins, are found in amounts up to 85 percent of the total protein content in wheat and other cereals: wheat hybrids, rye, barley and oats.

Prolamins found in wheat are called gliadins, and glutelins are called glutenins. Other cereals have different names for proteins.

Gliadins contribute to the "rise" of bread after fermentation, they are found in wheat and its derivatives, insoluble in water, but can interact with alcohols.Gliadin can negatively affect the intestinal epithelium, causing irritation and inflammation. Its presence in gluten leads to a genetically determined disease - celiac disease, or gluten intolerance. Glutenin dissolves in water.

What is a gluten DID and how does it work

Gluten contains vegetable proteins, vitamins A, E, group B, a number of minerals and more than 15 amino acids important for human he alth. For a he althy person without celiac disease and allergic reactions, foods containing gluten are not only harmless, but also extremely beneficial.

Gluten is widely used in cooking, baking and the food industry. Gluten is used not only in baking, but also in meat products, sauces, even chewing gum and fish food.

The calorie content of the substance is 350 kilocalories per 100 grams of food, so it is recommended to add it to the food of athletes and people engaged in hard physical work.

An important indicator of the quality of flour is the DQ, or measurement of gluten deformation. Deciphering the term means how much gluten is able to resist stretching. It should not be too tight or too soft. The level of IDK for each class is set by GOST.

The deformation coefficient is determined using a special device - IDK-1M or IDK-2.

Amount of wheat gluten by class

According to the content of gluten in different types of flour, the following classes are distinguished:

Gluten characterizationGluten quality, in units of IDKBread and all-purpose flour 1 2 Satisfactory weak78-10283-107 3 Unsatisfactory weak103 and above108 and above

Quality class
		Pasta flour
Average or good	53-77	48-82

Gluten by grain class:

II, A28-32IIIII, A23-27IIIFor livestock feed and compound feed formation

Grain class and its group	Gluten content, in percent A	36	I
IV, B	18-22	IV
V, B	Not fixed	V
VI coarse grains

The porosity and lightness of the bread crumb is directly related to the class of gluten in the flour.

What determines its level

Gluten plays an important role in the quality of baked goods. Its level depends on the following factors:

1. Wheat variety.
2. Climate.
3. Soil and its characteristics.
4. Water.
5. Processing from pests, diseases, weed control.
6. Storage of grain and its treatment with drugs.

While the humidity is high during grain ripening, the amount of protein in wheat will be lower than when it is dry. By creating optimal growing conditions and choosing the right wheat variety, you can achieve a product with a high content of vegetable proteins.

Intolerance symptoms

1 percent of the world's population suffers from a particular disorder - gluten intolerance. The disease is called celiac disease and is one of the manifestations of an allergic reaction, inherited genetically.

The patient's immunity perceives gluten in food as a foreign substance and reacts to it, causing an inflammatory process in the intestines. It is impossible to get rid of the disease with medical methods. The only effective method is a gluten-free diet.

Now that's easy enough, because there are dozens of gluten-free products available for celiacs. In children, the manifestations of celiac disease are associated with insufficient weight gain, weak immunity, digestive disorders, abdominal pain, impaired tooth growth, and swelling.

Symptoms of disease in adults:

1. Weight loss.
2. Pain in the navel in the form of spasms.
3. Nausea, vomiting.
4. Diarrhea and constipation.
5. Meteorism.
6. Blood in faeces.
7. Low blood pressure.
8. Anemia.
9. Problems with blood clotting.
10. Arthritis.
11. Reduction of the spleen (one of the hematopoietic organs).
12. Dental problems.
13. Sexual dysfunction.
14. Inflammation of the liver.
15. Neurological disorders (observed in 10% of patients).

Such symptoms should not be ignored, as this can lead to irreversible he alth consequences. It is necessary to seek medical help and undergo a comprehensive examination.

The fear of gluten has become fashionable lately. Many people refuse products containing gluten, not because they have he alth problems, but because they find it trendy and he althy.There are studies that reducing gluten intake helps to maintain he alth in the presence of cardiovascular pathologies, but for he althy people, reducing gluten intake, and even more so abandoning it completely, is not useful and even harmful.

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