According to the legend in Jiangsu and Zhejiang, wet gluten was created by the chef under Zhang Shicheng at the end of Yuan Dynasty. Zhang Shicheng is Jiangsu Taizhou people, salt vendors origin, it is said that a Zhang Shicheng grain ship through the Xinghua Sheng Lake, suddenly the wind and waves, grain ship all dumped, after the wind and waves, Zhang Shicheng ordered soldiers to salvage the lake, salvaged flour soaked into a paste cake, Zhang Shicheng's chef to wash this paste cake cooked into pasta, the results of the discovery of this pasta is soft and smooth, the taste of the meat such as delicate strength, so that the generals were greatly admired, and so, Zhang Shicheng called the noodle in the gluten. Zhang Shicheng called the noodles in the sinewy meat, referred to as gluten.
There is also a saying that: the Qing Qianlong years, people sifted bran with salt water with manpower tread for gluten dough, and then the raw bran into shape, into the frying pan, this practice, is a major specialty of Wuxi, the practice of gluten golden color, smooth surface, taste delicate and fresh meat, and is rich in protein and vitamins very high.
General flour contains 8-12% moisture, starch 60-80%, protein 8-15%, gluten is the protein in the flour, also known as gluten or gluten, the English name Gluten, in other countries, gluten is often used as a substitute for meat. (According to the solubility characteristics of seed proteins, these proteins can be divided into four major categories:
(1) water-soluble proteins (i.e., "albumin" albumin), can be dissolved in water or dilute buffer (buffer), solidified in the presence of heat, these proteins are usually enzymes.
(2) salt-soluble proteins (i.e., "globulin" globulin), insoluble in water, soluble in salt solutions, such as 0.4 mol / L NaCl solution, less likely to coagulate with heat.
(3) alkali-soluble proteins (i.e. "glutelin" glutelin), insoluble in water, soluble in dilute acid or alkali solutions.
(4) alcohol-soluble proteins (prolamin), soluble in 70-90% ethanol solution, insoluble in water.
For wheat, its wheat albumin accounted for about 4%, wheat globulin accounted for about 8%, wheat glue protein (that is, wheat alcohol soluble protein) accounted for about 39%, wheat gluten accounted for about 49%, which is only a special case of the data, the proportion of factors affecting the protein is very much. Wheat albumin and wheat globulin are soluble in water and are non-glutenous proteins; wheat gliadin (Gliadin) and wheat glutenin (Glutenin) are insoluble in water and are glutenous proteins.
Gliadin is insoluble in water, soluble in 70-90% ethanol solution, small molecular weight (20,000-30,000), in the form of a single molecule, spherical, wet gliadin is rich in extensibility, viscosity (when there is a small amount of salt, viscosity is even stronger), but the elasticity is small.
Wheat gluten protein is also insoluble in water, while some are soluble in dilute acid or dilute alkali solution, large molecular weight (2 million to 3 million), is a high molecular protein, fiber-like. Wet wheat gluten coagulation, but no viscosity, elasticity, and extension of small.
When the flour with water, and after mixing, wheat gluten absorbs water and expands. During the expansion process, it absorbs gliadin and a small amount of soluble proteins to form a mesh structure, i.e. gluten (gluten). Gluten is connected to gliadin by a disulphide bond.
Gluten scientific name: gluten, is a plant protein extracted from wheat, composed of a variety of amino acids, containing phosphorus, potassium, zinc, a variety of human needs of trace elements high protein, low fat, low sugar, low-calorie food with viscosity, elasticity, extensibility, fat-absorbing characteristics, can be directly cooked and fried processed for consumption, widely used in pastries and beverages and other food areas.
Gluten is rich in selenium, glutenoside peptides than rice, they have antioxidant effects, block free radical cell damage, enhance human immunity, anti-fatigue, can relieve psychological and physical stress.