Matters needing attention in cooking gluten

Just keep it at 80-90 degrees. Put the dough into a close-hole roller, sieve or coarse cloth and pour in water. When rubbing and washing, starch will flow away with the water, and the sticky protein left on the roller or cloth is wet gluten. The more times of washing, the lower the starch content in gluten, the higher the protein composition and the better the quality.

Usually wash it 3 ~ 5 times. The water for washing flour contains a lot of starch, and wheat starch can be obtained by precipitation. The moisture content of wet gluten is 38%, and that of protein is about 60%. It has smooth surface, sufficient elasticity and good toughness.

Extended data gluten is a kind of protein, which consists of wheat mucin and wheat grain protein. The nutritional components of gluten, especially the protein content, are higher than those of lean pork, chicken, eggs and most bean products. Gluten is a kind of food with high protein, low fat, low sugar and low calorie, and it also contains many trace elements such as calcium, iron, phosphorus and potassium. This is a traditional food.

Energy 490 calories; Protein 26.9 grams; Fat 25.1g; 40.4 grams of carbohydrates; Dietary fiber1.3g; Thiamine 0.03 mg; Riboflavin 0.05 mg; Nicotinic acid 2.2 mg; Vitamin E7. 18 mg; 29 mg of calcium; 98 mg of phosphorus; 45 mg of potassium; Sodium 29.5 mg; Magnesium 40 mg; 2.5 mg of iron; Zinc 2.29 mg; Selenium 22.8 micrograms; 0.5 mg of copper; Manganese 1.28 mg.

Baidu encyclopedia-gluten