The Various Importance of Buckwheat Gluten
Buckwheat gluten is confusing with the regular
grain wheat. Most of the time people get confused and treat it as wheat. But it
has no similarity or any botanical relationship with each other. Their only
similarity is both of them come from plants. Buckwheat flour doesn't contain
any gluten and it helps those people who have celiac disease. People affected
by this disease usually needs to avoid consuming gluten.
Why it is named so
Buckwheat is also known as "beech
wheat". The reason for such name lies in its shape. It looks like a larger
beech seeds. They are made into flour when grounded and are used like wheat. It
is more a fruit seed rather than a cereal grain. People generally use buckwheat
to replace other grains and foods from their food list. The nutrient
information shows that it has similarity to the cereals.
Nutritional facts of buckwheat gluten
The Thomas Jefferson Agricultural Institute's
research results show that buckwheat gluten provides a unique nutritional
profile among grains. It contains 12 percent protein when it is dehulled and
the amount of lysine found in it is also high. It also contains a low amount of
fat about 2 percent which makes it lean grain. When it is cooked it can be a
good source of manganese, magnesium, tryptophan and many other dietary fibers.
The use of buckwheat and its
Buckwheat doesn't contain any gluten in it.
That's why it is used for preparing most of the traditional foods like soba
noodles, crepes and porridges. The porridges are generally made from rolled or
whole groats. Buckwheat pancakes are one of the most common favorite foods made
from it. It is prepared by using a mix of buckwheat with traditional whole
wheat. It gives a lighter texture because of its inherent gluten.
The appearance of buckwheat is a dark color.
It contains high fiber content and that makes a noticeable addition to various
baked goods. It also has a strong flavor than other regular grains. The flour
is lighter than others and foods made with this are really mouth-feel both
visually and when they are tested. The buckwheat baked products have coarser
textures and denser. These are similar to the foods like sprouted whole grain
breads.
Baking with buckwheat gluten
People suffering from celiac diseases need to
avoid gluten. Therefore many people use buckwheat as part of their baking
arsenal. Several other gluten free flours like corn starch, sweet rice flour,
corn starch are generally mixed with buckwheat for preparing various recipes.
It helps to make the dough stickier like guar gum and gelatin. It also helps to
replace the roles played by the gluten.
The buckwheat gluten is the main concern
during the cross-contamination. Therefore you need to be watchful while buying
buckwheat. If you are advised to avoid the gluten then make sure that your
buckwheat flour is free from it. The buckwheat manufactured by a reputed
manufacture can help you in this regard.
Buckwheat Gluten is very useful to keep the body
healthy and fit. You can get all the information about Buckwheat Healthcare
Products athttp://www.buckwheat.com.sg/products/prodlist.aspx
Article Source: http://EzineArticles.com/expert/Nikki_W_Nilles/1561807
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