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Gluten-free products, why should you choose them_

dr schar gluten free products is a group of proteins, present at 80% in cereals.

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Gluten-free products, why should you choose them_

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  1. Gluten-free products, why should you choose them?

  2. Summary Gluten is the focus of media debates at a time when so-called "diseases of civilization" are on the rise. This protein, found mainly in wheat flour, is at the root of intolerance, particularly at the nutritional level. We're also noticing that more and more people are choosing to limit or even eliminate gluten from their diets. Do you really need to avoid gluten in your diet?What are the benefits of a gluten-free foods? And what are gluten-free products?

  3. What is gluten? Gluten comes from the Latin gluten, which means “glue”: this name is related to the fact that the extraction of starch from cereals containing gluten creates a sticky and elastic mass. dr schar gluten free products are a group of proteins that are 80% found in cereals.It itself consists of two subgroups of proteins: the alcohol-insoluble gluten INS and the alcohol-soluble gluten INS. These polyamines are toxic molecules for the organism and there are different types for each grain: gliadin for wheat, seal for rye, horde INS for barley and sera for oats. Made by mixing flour with water, Gluten performs a binding, texturizing and stabilizing role that is so popular in our modern kitchen.

  4. What is gluten used for? Gluten is therefore a protein that gives dough elasticity, cohesion and allows it to rise. In fact, when the dough is kneaded, a gluten network is formed and its properties give it the ability to bind water to hydrate the flour and give the dough a less sticky texture. This gluten network also has the ability to retain gases, giving the bread more volume and creating a soft and therefore less crumbly crust. Finally, gluten allows a crumb that is both airy and soft at the same time. Gluten thus meets all the criteria for good natural sourdough bread, but is also found in many products such as meat, sausage products or ready meals to bind, thicken and give consistency to industrial preparations. This is why wheat flouris so often used in cooking: not only is it inexpensive, it also lends a perfect texture to culinary preparations.

  5. Cereals, flours and starches Gluten-free cereals and their derivatives (starch, flour, starch, cream, semolina or flakes) are: corn, rice, soybeans, buckwheat, cassava, quinoa, millet, potato starch, corn starch. Grains to avoid are all products made from wheat, barley, oats and rye: bread, pasta, biscuits, rusks, pizza, savory pies, cakes, bread crumbs, etc. Legumes Gluten-free legumes include: lentils, chickpeas, dried beans, broad beans, etc Chestnuts and their derivatives (flour, cream, flakes, etc.) are also gluten-free. Seeds and oilseeds All seeds and oilseeds are gluten-free but must be eaten pure, not dry-roasted, salted or seasoned: walnuts, hazelnuts, almonds, pistachios, sesame, flax, etc. Meat and poultry All natural meats and poultry are gluten-free and are eaten fresh or frozen. Ground beef steaks and regular offal are also gluten-free. Buy now

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