93384-22-6

Basic information

• Product Name: Glutens, wheat
• Synonyms: Glutens, wheat
• CAS NO: 93384-22-6
• EINECS: 297-233-5
• Mol File: 93384-22-6.mol
• Article Data: 0

Chemical Properties

• Appearance: /
• CAS DataBase Reference: Glutens, wheat(CAS DataBase Reference)
• NIST Chemistry Reference: Glutens, wheat(93384-22-6)
• EPA Substance Registry System: Glutens, wheat(93384-22-6)

Safety Data

• Hazardous Substances Data: 93384-22-6(Hazardous Substances Data)

Usage

Description

Gluten, a protein found in wheat and related grains such as barley and rye, is composed of two main proteins, glutenin and gliadin. These proteins provide dough with elasticity and help it rise, making gluten essential in baking for creating the structure and texture of bread, pasta, and other baked goods. However, for individuals with celiac disease or gluten sensitivity, gluten consumption can lead to digestive issues and other health problems, prompting the development of gluten-free alternatives.

Uses

Used in Baking Industry:
Gluten is used as a structural and textural agent in the baking industry for its ability to provide elasticity and help dough rise, resulting in the desired texture and structure of bread, pasta, and other baked goods.
Used in Gluten-Free Alternatives:
For individuals with celiac disease or gluten sensitivity, gluten-free alternatives are developed to accommodate their dietary needs. These alternatives often use alternative proteins or ingredients to mimic the properties of gluten, allowing for the creation of baked goods without causing digestive issues or health problems for those with gluten-related sensitivities.