小麦和面筋之间的差异

关键区别 - 小麦与面筋

The difference between wheat and gluten often confuse ordinary consumers as many commercially available food products use the term “gluten free” and “wheat free” interchangeably. Wheat and/or gluten can cause allergies for a number of peoples around the world. Thus, it is important to identify the difference between wheat and gluten and in this article, we are going to discuss how wheat differs from gluten. Thekey difference在面筋和小麦之间，什么是谷物和谷蛋白is a protein that can be found in cereal grains.

小麦是什么?

Wheat (人物spp.) is one of the major谷物grains in the world and it is the most cultivated and produced cereal in the American region. Thus, wheat grain is a principal source of food for many parts of the world and wheat flour is mainly used for making bread and other bakery products, biscuits, cookies, cakes, breakfast cereal, pasta, noodles, and processing of alcoholic beverages. Wheat is also used for non-food applications such as bio fuel production.

什么是面筋？

Gluten is aproteinthat can be found in wheat, barley, rye, and many other cereal grains. Gluten plays a significant role in pastry and bread making industry because it contributes弹性面包面团，协助其升高并保持其形状，并经常提供耐嚼的质地。麸质是麦醇溶蛋白和麸质的复合材料，它是一种储存蛋白胚乳各种谷物。

What is the difference between Wheat and Gluten?

小麦和面筋的定义

Wheat:谷物是在温带国家生长的最重要种类的谷物，用于制作面包，面食，面食，糕点等。

谷蛋白:a protein present in cereal grains, especially wheat, which is responsible for the elastic texture of the dough.

Characteristics小麦和面筋

Cereal

Wheat:Wheat is a major cereal grain in the world.

谷蛋白:Gluten is not a cereal grain.

作品

Wheat:小麦含有碳水化合物，蛋白质，纤维，脂肪，矿物质和维生素。

谷蛋白:面筋仅包含蛋白质。它不含碳水化合物，纤维，脂肪，矿物质和维生素。

营养成分

Wheat:小麦不能被视为面筋的营养成分。

谷蛋白:谷蛋白被认为是as a nutritional component of wheat.

Sources

Wheat:小麦粉或淀粉仅从小麦颗粒中提取。

谷蛋白:Gluten is extracted from wheat, barley, rye, oat and many other cereal grains.

Function in the food matrix

Wheat:小麦主要贡献烘焙产品的整体有机特性（颜色，质地，风味和香气）。小麦淀粉主要在某些加工食品（例如酱汁，番茄酱等）中用作增厚剂。

谷蛋白:Gluten mainly contributes to the texture of bakery products. It is the key compound that provides elasticity to bread dough and makes bread chewy.

处理方法

Wheat:After cultivation, wheat is harvested followed by dehusking and milling. Thereby, wheat flour is obtained, and further refining and treatment are required to obtain wheat starch.

谷蛋白:It is extracted from wheat, barley or rye flour by kneading the flour followed by agglomerating the gluten into an elastic network also known as dough, and finally washing out the starch.

Related diseases

Wheat:由于小麦过敏，有些人在食用小麦后会遇到不利影响。小麦由白蛋白，球蛋白，麦醇溶蛋白和面筋蛋白组成。大多数allergic reactionsare mainly caused by albumin and globulin protein. Similar to other allergic reactions, a wheat allergy is due to the body recognition of wheat proteins as a threatening foreign body and thereby triggers immune system responses. Symptoms and signs of a wheat allergy include skin irritations, rashes, hives, nasal congestion, and discomfort of digestive tract, etc. A wheat allergy is a very common allergy and is one of the eight most common food allergies that occur around the world. The treatment of wheat allergy is to avoid consumption of wheat or wheat containing food products. In other words, consume only “wheat free” food.Wheat allergy and celiac disease or gluten allergy are totally different disorders. If a person is allergic only to wheat he/she can still consume cereal grains that contain gluten such as barley, rye, malt, and oats.

谷蛋白:乳糜泻是最常见的慢性自身免疫消化综合征之一，当小肠食用含有小麦在内的食物的麸质时，导致小肠发炎。腹腔疾病的体征和症状包括腹胀，腹泻和便秘。这种疾病还会引起铁缺乏贫血，钙缺乏症，骨质疏松症，体重减轻，疲劳和营养不良。推荐的乳糜泻治疗方法是食用无麸质饮食。无麸质食品不含麸质蛋白，该蛋白来自谷物小麦，黑麦和大麦。因此，所有无麸质食品也被视为无小麦食品。

面包店的主要原材料

Wheat:小麦粉是面包店的主要原材料。

谷蛋白:面筋不能被视为面包店的原材料，因为面筋已经存在于小麦中。但是在某些情况下，添加人造面筋作为原材料。例如，当面包产品使用米粉制备时，会添加面筋，因为米粉中不存在真正的面筋。

消费产品和利用的变化

Wheat:小麦是面包和其他面包店产品，饼干，饼干，蛋糕，早餐谷物，面食，面条的关键成分。它具有一些非食品应用，包括生产生产。

谷蛋白:Gluten also contains wheat, barley or rye flour containing products such as bakery products, biscuits, cookies, cakes, breakfast cereal, pasta, noodles. It is also present in beer, soy sauce, ice cream and ketchup. In addition, it is also used in cosmetics, hair care products, and some dermatological treatments. The protein content of some pet foods may also be enriched by the addition of gluten.

In conclusion, wheat is a cereal grain whereas gluten is the adhesive protein that is originated in wheat and other cereal grains such as barley, rye, malt, and oats. Gluten-free foods will always be free from wheat; conversely wheat free foods may not always be free from gluten. This is the key difference between wheat and gluten.

参考：

Belderok，R。，Mesdag，H。D.和Dingena，A。（2000）。小麦制造面包质量，施普林格，第3页。

Green, P. H., Lebwohl, B. and Greywoode, R. (2015). Celiac disease.J过敏临床免疫135（5）：1099–1106。

Humbert，P.，Pelletier，F.，Dreno，B.，Puzenat，E。和Aubin，F。（2006）。面筋不耐症和皮肤疾病。Eur J Dermatol,16(1): 4–11.

Shewry, P. R. (2009). Wheat,实验植物学杂志,60（6），1537–1553。

Slafer，G.A。和Satorre，E.H。（1999）。小麦：产量，确定Haworth Press Technology＆Industrial的生态学和生理学，第322-3A页

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