Take a minute to think about your favorite comfort foods. Do these foods include cookies, pasta, bagels, crackers, pasta, pizza, and other small bread-like treats? If so, you may be a fan of gluten or more specifically the chemistry of the gluten proteins responsible for making gluten in foods, known as gliadin and glutenin proteins.

When combined with water, the proteins gliadin and glutenin  give the sticky starch molecules in  flour the ability to expand, a property known as elasticity, and gluten is one of them. Interestingly, not all flours contain gluten. Wheat, rye, and barley flours contain gluten, but  corn, rice, Hot Sauces  or buckwheat flour recipes do not contain gluten.

 GLUTEN MAY BE TEMPERATURE

Anyone who’s ever made cakes with a variety of flours knows that the properties of gluten  can make baking with dough difficult. For example, why croissants are light and airy, while donuts have a more cake-like consistency, and bagels are chewy has as much to do with their gluten content as  with the recipe, ingredients, and heat. oven degree. It also explains why many bakers can spend so much time perfecting a single recipe for a favorite baking dish.

 GLUTEN IS NOT FOR EVERYONE

Although some people enjoy the taste of a donut with their morning coffee, their bodies cannot process gluten. For them, eating foods containing gluten triggers an immune response in the small intestine that causes digestive upset. This gluten intolerance is called celiac disease. Symptoms of celiac disease include:

  •  Abdominal pain
  •  bulge
  •  Constipation
  •  Diarrhea
  •  Tired
  •  Gas
  •  Nausea and vomiting
  •  Weight loss

If you suspect you or a loved one may have celiac disease, keep a food diary and record what is eaten at each meal and  note  any symptoms that occur. This will help you find out if there is a correlation between your diet and digestive disorders. Be sure to share a food diary with your primary care physician.

In the past, people with celiac disease did not have many alternatives to gluten  other than avoiding wheat products altogether. However, new recipes, Sauce Mexican combined with advances in food production from gluten-free manufacturers, have given people with celiac disease new opportunities to enjoy their favorite foods. their.

There are several ways to produce gluten-free foods for customers with celiac disease. Example:

Gluten-free flour – such as ground corn, rice or buckwheat flour – can be used in place of flour, rye or barley.  Ground vegetables can be incorporated into recipes in place of flour, such as pizza crust and pasta made with cauliflower or chickpeas.  Gluten can even be extracted from wheat flour in a removal process that includes a high-speed, food-grade centrifuge.

  •  Consumables Packaging
  •  Dry mix
  •  Extrusion
  •  liquid mixture
  •  Repack
  •  Spray dry