Kompas.com – Gluten is a protein that is naturally found in various types of grains, especially wheat, barley, and Rye.
Some other types of wheat that also contain gluten including durum, emmer, wheat berries, spelt, semolina, farina, and farro.
This protein plays an important role in providing a springy texture, structure, and elasticity to various food products, especially those baked.
Also read: 10 Gluten Free Flour that you should try in the kitchen
Foods that contain gluten
Because gluten is found in many grains, various food products can contain gluten. Examples of foods that contain gluten include:
- Bread and cakes
- Pasta
- Cereals
- Beer
- Soy sauce and some sauce as thickener or stabilizer
For those who want to avoid gluten, it is important to always check the label of food ingredients, because some products contain hidden gluten.
The role of gluten in making cakes and bread
In making bread and cakes, gluten has a very important role. The protein content in flour determines how much gluten can form when mixed with water and kneaded.
The higher the protein content in flour, the more gluten is formed, which produces a more supple texture.
- Cake flour has the lowest protein content, suitable for soft cakes.
- Versatile flour and bread flour have higher protein levels, ideal for making chewy bread.
According to Lisa Young, a nutritionist and professor at New York University, Gluten acts as a binder that keeps food integrated and provides elastic quality to the dough.
Also read: Chocolate Chocolate Cake Recipe, Healthy Eid Cake Without Gluten
“For those who go on a gluten -free diet, there are various types of gluten -free flour that can be used for baking,” he said.
Benefits of Gluten
Young explained that gluten was found in healthy grains such as whole wheat containing fiber, folate, and other nutrients.
In addition, Gluten also acts as a prebiotic that helps feed good bacteria in the body.
At least one study has found that gluten, protein found in grains such as wheat, can cause or worsen the symptoms of stomach acid rising.Negative impact of gluten
Although gluten is useful, there are some people who experience side effects due to consumption, especially those who have Celiac disease, non-Celiac gluten sensitivity, or wheat allergies.
The Celiac is a chronic digestive and immune disorder that damages the small intestine. This disease is caused by intolerance to gluten.
Also read: 8 Foods and Drinks of Gluten Sources that need to be known
According to the Beyond Celiac organization, in some people, the body can consider gluten as a toxic substance that causes inflammation. Side effects that can occur include:
- Fatigue and bloating
- Weight loss
- Malnutrition and Mineral Deficiency
- Damage to the small intestine in sufferers of celiac disease
What is Gluten’s free product?
In 2013, the United States FDA (Food and Drug Administration) issued rules regarding the labeling of gluten -free food.
Products with the label “gluten-free,” “no-gluten,” “free of gluten,” or “without gluten” must contain less than 20 parts per million gluten, which is the lowest level that can be detected in food.
FDA also notes that people with Celiac disease generally can still tolerate the amount of gluten in small levels.
Also read: Chocolate Cake Recipe Without Flour, Gluten Free Snack
However, not all gluten -free products have the label, because labeling is voluntary and is the responsibility of producers to ensure compliance with FDA standards.
For those who have gluten sensitivity or celiac disease, it is important to always read labels and understand the content of food ingredients to maintain their health.
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