{"id":15327,"date":"2020-02-11T09:00:36","date_gmt":"2020-02-11T07:00:36","guid":{"rendered":"https:\/\/www.sanovita.ro\/blog\/?p=15327"},"modified":"2023-05-03T13:03:47","modified_gmt":"2023-05-03T10:03:47","slug":"totul-despre-gluten-ce-este-glutenul-si-cum-functioneaza-aceasta-proteina","status":"publish","type":"post","link":"https:\/\/beta.sanovita.ro\/blog\/totul-despre-gluten-ce-este-glutenul-si-cum-functioneaza-aceasta-proteina\/","title":{"rendered":"Totul despre gluten: ce este glutenul si cum functioneaza aceasta proteina"},"content":{"rendered":"<section class=\"wpb-content-wrapper\"><p style=\"text-align: justify;\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-15331 aligncenter\" src=\"https:\/\/www.sanovita.ro\/blog\/wp-content\/uploads\/2020\/01\/gluten.jpg\" alt=\"gluten\" width=\"696\" height=\"392\" srcset=\"https:\/\/beta.sanovita.ro\/blog\/wp-content\/uploads\/2020\/01\/gluten.jpg 696w, https:\/\/beta.sanovita.ro\/blog\/wp-content\/uploads\/2020\/01\/gluten-324x182.jpg 324w\" sizes=\"auto, (max-width: 696px) 100vw, 696px\" \/>Glutenul este caramida de baza a celor mai delicioase paste si produse de panificatie, elementul care le tine laolalta, dar este blamat de ceva timp, devenind \u2013 din prietenul painii \u2013 motiv de alergii si confuzie. Vrei sa stii exact ce este glutenul, cum functioneaza el si de ce unele persoane au alergie la gluten? Atunci citeste articolul nostru de mai jos si descopera raspunsurile!<\/p>\n<h2 style=\"text-align: left;\">Ce este glutenul?<\/h2>\n<p style=\"text-align: justify;\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-15332 aligncenter\" src=\"https:\/\/www.sanovita.ro\/blog\/wp-content\/uploads\/2020\/01\/framantare-aluat.jpg\" alt=\"framantare aluat\" width=\"696\" height=\"415\" srcset=\"https:\/\/beta.sanovita.ro\/blog\/wp-content\/uploads\/2020\/01\/framantare-aluat.jpg 696w, https:\/\/beta.sanovita.ro\/blog\/wp-content\/uploads\/2020\/01\/framantare-aluat-324x193.jpg 324w\" sizes=\"auto, (max-width: 696px) 100vw, 696px\" \/>Glutenul este o proteina gasita in grau, orz, secara si tritiale (hibrid de grau si secara) care este extem de importanta in productia painii, produselor de patiserie si pastelor. Glutenul se formeaza cand proteinele insolubile glutenina si gliadina vin in contact cu apa: practic, faina are un potential glutenic, doar cand este udata ajungand sa contina gluten. In faina udata si framantata, reteaua elastica de proteine se activeaza si produce un aluat elastic, care creste la caldura (bule de aer ramanand prinse in el, in timpul fermentarii). Orice brutar pasionat iti poate spune ca framantarea in sine nu este necesara pentru aparitia glutenului (acesta apare imediat ce ai turnat apa peste faina), ci pentru a accelera hidratarea si a te asigura ca lichidul s-a imprastiat uniform in faina.<\/p>\n<p style=\"text-align: justify;\">Odata bagat la cuptor, proteinele din aluatul cu pricina se intaresc si formeaza o structura semi-rigida, creand un produs finit cu o textura, un gust, un volum si un aspect unice. Cu cat o faina poate produce mai mult gluten, cu atat aluatul va creste mai bine.<\/p>\n<div id=\"tdi_1\" class=\"tdc-row\"><div class=\"vc_row tdi_2  wpb_row td-pb-row\" >\n<style scoped>\n\n\/* custom css *\/\n.tdi_2,\r\n                .tdi_2 .tdc-columns{\r\n                    min-height: 0;\r\n                }.tdi_2,\r\n\t\t\t\t.tdi_2 .tdc-columns{\r\n\t\t\t\t    display: block;\r\n\t\t\t\t}.tdi_2 .tdc-columns{\r\n\t\t\t\t    width: 100%;\r\n\t\t\t\t}\n<\/style><\/div><\/div><div class=\"vc_column tdi_4  wpb_column vc_column_container tdc-column td-pb-span12\">\n<style scoped>\n\n\/* custom css *\/\n.tdi_4{\r\n                    vertical-align: baseline;\r\n                }.tdi_4 > .wpb_wrapper,\r\n\t\t\t\t.tdi_4 > .wpb_wrapper > .tdc-elements{\r\n\t\t\t\t    display: block;\r\n\t\t\t\t}.tdi_4 > .wpb_wrapper > .tdc-elements{\r\n\t\t\t\t    width: 100%;\r\n\t\t\t\t}.tdi_4 > .wpb_wrapper > .vc_row_inner{\r\n\t\t\t\t    width: auto;\r\n\t\t\t\t}.tdi_4 > .wpb_wrapper{\r\n\t\t\t\t    width: auto;\r\n\t\t\t\t    height: auto;\r\n\t\t\t\t}\n<\/style><div class=\"wpb_wrapper\" ><\/div><\/div>[vc_cta h2=&#8221;Alege faina de grau integrala, pentru un produs bogat in gluten!&#8221; txt_align=&#8221;center&#8221; style=&#8221;outline&#8221; color=&#8221;green&#8221; add_button=&#8221;bottom&#8221; btn_title=&#8221;Vezi produsul&#8221; btn_style=&#8221;classic&#8221; btn_color=&#8221;danger&#8221; btn_align=&#8221;center&#8221; btn_link=&#8221;url:https%3A%2F%2Fwww.sanovita.ro%2Fbioh-eco-amaranth-500g-1003.html%3Futm_medium%3Dblog%26utm_source%3Dretetablog-totul-despre-gluten-ce-este-glutenul-si-cum-functioneaza-aceasta-proteina||target:%20_blank|rel:nofollow&#8221;]<\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.sanovita.ro\/faina-integrala-de-grau-1-kg-17.html?utm_medium=blog&amp;utm_source=retetablog-totul-despre-gluten-ce-este-glutenul-si-cum-functioneaza-aceasta-proteina\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-10923 size-thumbnail\" src=\"https:\/\/www.sanovita.ro\/blog\/wp-content\/uploads\/2019\/01\/faina-integrala-de-grau-1-kg-200x200.jpg\" alt=\"faina integrala de grau\" width=\"200\" height=\"200\" srcset=\"https:\/\/beta.sanovita.ro\/blog\/wp-content\/uploads\/2019\/01\/faina-integrala-de-grau-1-kg-200x200.jpg 200w, https:\/\/beta.sanovita.ro\/blog\/wp-content\/uploads\/2019\/01\/faina-integrala-de-grau-1-kg-324x324.jpg 324w, https:\/\/beta.sanovita.ro\/blog\/wp-content\/uploads\/2019\/01\/faina-integrala-de-grau-1-kg-768x768.jpg 768w, https:\/\/beta.sanovita.ro\/blog\/wp-content\/uploads\/2019\/01\/faina-integrala-de-grau-1-kg-486x486.jpg 486w, https:\/\/beta.sanovita.ro\/blog\/wp-content\/uploads\/2019\/01\/faina-integrala-de-grau-1-kg.jpg 800w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/a><\/p>\n<p lang=\"ro-ro\" style=\"text-align: center;\" xml:lang=\"ro-ro\" align=\"justify\">Faina de grau integrala\u00a0pastreaza toate proprietatile benefice pentru organism ale bobului (aminoacizi, vitamine din complexul B, antioxidanti, minerale si fibre). Produsul nu provine din culturi modificate genetic.<\/p>\n<p>[\/vc_cta]<div id=\"tdi_5\" class=\"tdc-row\"><div class=\"vc_row tdi_6  wpb_row td-pb-row\" >\n<style scoped>\n\n\/* custom css *\/\n.tdi_6,\r\n                .tdi_6 .tdc-columns{\r\n                    min-height: 0;\r\n                }.tdi_6,\r\n\t\t\t\t.tdi_6 .tdc-columns{\r\n\t\t\t\t    display: block;\r\n\t\t\t\t}.tdi_6 .tdc-columns{\r\n\t\t\t\t    width: 100%;\r\n\t\t\t\t}\n<\/style><\/div><\/div><div class=\"vc_column tdi_8  wpb_column vc_column_container tdc-column td-pb-span12\">\n<style scoped>\n\n\/* custom css *\/\n.tdi_8{\r\n                    vertical-align: baseline;\r\n                }.tdi_8 > .wpb_wrapper,\r\n\t\t\t\t.tdi_8 > .wpb_wrapper > .tdc-elements{\r\n\t\t\t\t    display: block;\r\n\t\t\t\t}.tdi_8 > .wpb_wrapper > .tdc-elements{\r\n\t\t\t\t    width: 100%;\r\n\t\t\t\t}.tdi_8 > .wpb_wrapper > .vc_row_inner{\r\n\t\t\t\t    width: auto;\r\n\t\t\t\t}.tdi_8 > .wpb_wrapper{\r\n\t\t\t\t    width: auto;\r\n\t\t\t\t    height: auto;\r\n\t\t\t\t}\n<\/style><div class=\"wpb_wrapper\" ><\/div><\/div>[vc_column_text]<\/p>\n<h2 style=\"text-align: left;\">Ce alte elemente joaca un rol in painea cea de toate zilele?<\/h2>\n<p style=\"text-align: justify;\">Exista si alti factori care influenteaza dezvoltarea glutenului: tipul de faina folosita, continutul de amidon, cantitatea de apa, sarea, grasimile si alte ingrediente adaugate in aluat, timpul si metoda de framantare. Sa le luam pe rand!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-15333 aligncenter\" src=\"https:\/\/www.sanovita.ro\/blog\/wp-content\/uploads\/2020\/01\/aluat-paine.jpg\" alt=\"aluat paine\" width=\"696\" height=\"392\" srcset=\"https:\/\/beta.sanovita.ro\/blog\/wp-content\/uploads\/2020\/01\/aluat-paine.jpg 696w, https:\/\/beta.sanovita.ro\/blog\/wp-content\/uploads\/2020\/01\/aluat-paine-324x182.jpg 324w\" sizes=\"auto, (max-width: 696px) 100vw, 696px\" \/><\/p>\n<ul>\n<li>\n<p style=\"text-align: justify;\">In general, o paine cu volum si textura de nota 10 contine 11-13% proteine. Diferite <strong>tipuri de faina<\/strong> sunt potrivite pentru produse de patiserie diferite: pentru un tort, de exemplu, merge mai bine o faina cu mai putin gluten, care nu va conferi desertului o textura cauciucata; pentru o paine pufoasa, faina de grau integrala este perfecta.<\/p>\n<\/li>\n<li>\n<p style=\"text-align: justify;\"><strong>Amidonul<\/strong> este si el o componenta esentiala in fainuri, fiind prezent in poportie de 63-77%. Pe masura ce aluatul de incalzeste, amidonul absoarbe umezeala si se gelatinizeaza, adaugand textura produsului finit.<\/p>\n<\/li>\n<li>\n<p style=\"text-align: justify;\"><strong>Cantitatea de apa<\/strong> prezenta joaca si ea un rol in formarea glutenului si produsului finit: daca pui prea putina, nu va activa proteinele din faina folosita; daca pui prea multa, nu vei obtine un aluat coeziv, ci unul prea lichid.<\/p>\n<\/li>\n<li>\n<p style=\"text-align: justify;\"><strong>Sarea<\/strong> ofera mai mult decat aroma unui aluat \u2013 intareste legaturile de gluten, promovand proteinele sa se lege intre ele.<\/p>\n<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12473 aligncenter\" src=\"https:\/\/www.sanovita.ro\/blog\/wp-content\/uploads\/2019\/05\/ulei-de-masline-omega-9-e1579170894857.jpg\" alt=\"ulei de masline omega-9\" width=\"589\" height=\"392\" \/><\/p>\n<ul>\n<li>\n<p style=\"text-align: justify;\"><strong>Grasimile<\/strong> adaugate in aluat (ulei vegetal, de exemplu) incetinesc procesul de formare a glutenului invelind proteinele activatoare. De aceea, un aluat de patiserie bogat in unt trebuie framantat mai mult timp, de exemplu.<\/p>\n<\/li>\n<li>\n<p style=\"text-align: justify;\">Aluatul este influentat si de alte ingrediente adaugate in el, care pot omori enzimele de gluten: <strong>papaya<\/strong> (bogata in papaina) si <strong>ananasul<\/strong> (bogat in bromelaina) crude, de exemplu. Pentru a evita asta, gateste mai intai fructele, distrugand enzimele buclucase.<\/p>\n<\/li>\n<li>\n<p style=\"text-align: justify;\"><strong>Timpul<\/strong> este o unealta generala de control al dezvoltarii glutenului: cu cat lasi faina la hidratat mai mult in apa, cu atat se vor crea mai multe legaturi de gluten in amestec; cu cat o framanti aluatul mai mult, cu atat vei accelera hidratarea, iar acesta va fi mai bogat in gluten si mai tare.<\/p>\n<\/li>\n<li>\n<p style=\"text-align: justify;\"><strong>Metoda de framantare<\/strong> conteaza si ea \u2013 manual, nu vei hidrata atat de rapid aluatul cum a-i face-o daca ai folosi un mixer electric.<\/p>\n<\/li>\n<\/ul>\n<h2 style=\"text-align: left;\">Ce sunt boala celiaca si intolerenta la gluten?<\/h2>\n<p style=\"text-align: justify;\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-15335 aligncenter\" src=\"https:\/\/www.sanovita.ro\/blog\/wp-content\/uploads\/2020\/01\/intoleranta-gluten.png\" alt=\"intoleranta la gluten\" width=\"696\" height=\"392\" srcset=\"https:\/\/beta.sanovita.ro\/blog\/wp-content\/uploads\/2020\/01\/intoleranta-gluten.png 696w, https:\/\/beta.sanovita.ro\/blog\/wp-content\/uploads\/2020\/01\/intoleranta-gluten-324x182.png 324w\" sizes=\"auto, (max-width: 696px) 100vw, 696px\" \/>Majoritatea dintre noi nu au o problema cu glutenul, dar nu toata lumea il tolereaza. Alergia la grau, intoleranta la gluten si boala celiaca sunt declansate de un raspuns imunitar al organismului si se estimeaza ca sub 1% dintre copiii americani au alergie la grau, 6% din populatia Statelor Unite ale sensibilitate la gluten si 1% are boala celiaca.<\/p>\n<p style=\"text-align: justify;\">Oamenii cu<strong> alergie la grau<\/strong> au un raspuns imunitar anormal la cel putin o proteina din acesta. Reactia se declanseaza la consumul sau expunerea la grau: dificultati de respiratie, greata, eritem, stomac umflat, dificultati de concentrare, soc anafilactic.<\/p>\n<p style=\"text-align: justify;\"><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-15337 aligncenter\" src=\"https:\/\/www.sanovita.ro\/blog\/wp-content\/uploads\/2020\/01\/grau.jpg\" alt=\"grau\" width=\"696\" height=\"392\" srcset=\"https:\/\/beta.sanovita.ro\/blog\/wp-content\/uploads\/2020\/01\/grau.jpg 696w, https:\/\/beta.sanovita.ro\/blog\/wp-content\/uploads\/2020\/01\/grau-324x182.jpg 324w\" sizes=\"auto, (max-width: 696px) 100vw, 696px\" \/>Sensibilitatea sau intoleranta la gluten<\/strong> este caracterizata prin reactii adverse la gluten si se manifesta prin simptome diverse, nu toate legate de digestie: balonare, constipatie, diaree, dureri abdominale, dureri de cap, oboseala fizica si mentala, probleme la nivelul pielii (psoriazis, alopecie, urticarie), depresie, anxietate, scadere in greutate, anemie, boli autoimune, dureri articulare si osoase, amortire\/furnicaturi la nivelul mainilor si picioarelor. <a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pubmed\/22313950\" target=\"_blank\" rel=\"noopener noreferrer\">Studiile<\/a>\u00a0sugereaza ca 0,5-6% din populatia globala este sensibila la gluten, in special femeile de varsta adulta.<\/p>\n<p style=\"text-align: justify;\"><strong>Boala celiaca<\/strong> este cea mai extrema forma de intoleranta la gluten si este o afectiune imunitara care se manifesta prin imposibilitatea corpului de a digera cum trebuie glutenul. Asta rezulta intr-o reactie autoimuna: sistemul imunitar va distruge intestinul subtire, prin intermediul anticorpilor, iar nutrientii vor trece prin acesta fara a fi absorbiti. Aceasta boala genetica poate duce la subnutritie si alte complicatii, daca nu este tratata corespunzator. <a href=\"https:\/\/celiac.org\/?option=com_content&amp;view=article&amp;id=138&amp;Itemid=239\" target=\"_blank\" rel=\"noopener noreferrer\">1 din 100<\/a> de oameni sunt afecati de boala celiaca, la nivel mondial.<\/p>\n<h2 style=\"text-align: left;\">Cum combati sensibilitatea\/intoleranta la gluten?<\/h2>\n<p style=\"text-align: justify;\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-15334 aligncenter\" src=\"https:\/\/www.sanovita.ro\/blog\/wp-content\/uploads\/2020\/01\/aluat-pizza.jpg\" alt=\"aluat pizza\" width=\"696\" height=\"392\" srcset=\"https:\/\/beta.sanovita.ro\/blog\/wp-content\/uploads\/2020\/01\/aluat-pizza.jpg 696w, https:\/\/beta.sanovita.ro\/blog\/wp-content\/uploads\/2020\/01\/aluat-pizza-324x182.jpg 324w\" sizes=\"auto, (max-width: 696px) 100vw, 696px\" \/>Indepartarea glutenului din alimentatia proprie este singura modalitate de a preveni simptomele neplacute ale alergiei la grau, intolerantei la gluten sau bolii celiace. Din fericire, poti trai foarte bine si fara faina de grau, orz, secara si produsele facute din acestea (gris, bulgur), existand numeroase alternative la acestea in supermarket-uri sau in magazine online, ca <a href=\"http:\/\/www.sanovita.ro\" target=\"_blank\" rel=\"noopener noreferrer\">www.sanovita.ro<\/a>. Important pentru persoanele alergice sau sensibile la gluten este sa verifice de fiecare data <a href=\"https:\/\/www.sanovita.ro\/blog\/cum-citesti-corect-lista-de-ingrediente-pentru-a-face-alegeri-mai-sanatoase\/\" target=\"_blank\" rel=\"noopener noreferrer\">lista de ingrediente<\/a>, pentru ca exista numeroase produse care ii pot pune in pericol: sosul de soia poate contine gluten, de exemplu.<\/p>\n<blockquote class=\"td_quote_box td_box_center\">\n<p style=\"text-align: justify;\"><span style=\"color: #008000;\"><strong>Descopera <em><a href=\"https:\/\/www.sanovita.ro\/blog\/8-cereale-fara-gluten-pline-de-sanatate-retete-si-infografic\/\" target=\"_blank\" rel=\"noopener noreferrer\">8 cereale fara gluten si cateva retete in care sa le folosesti<\/a><\/em>!<\/strong><\/span><\/p>\n<\/blockquote>\n<\/section>","protected":false},"excerpt":{"rendered":"<p>Glutenul este caramida de baza a celor mai delicioase paste si produse de panificatie, elementul care le tine laolalta, dar este blamat de ceva timp, devenind \u2013 din prietenul painii \u2013 motiv de alergii si confuzie. Vrei sa stii exact ce este glutenul, cum functioneaza el si de ce unele persoane au alergie la gluten? [&hellip;]<\/p>\n","protected":false},"author":12,"featured_media":15331,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[1121],"tags":[],"class_list":{"0":"post-15327","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-ghid-de-nutritie"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.14 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Totul despre gluten: ce este glutenul si cum functioneaza aceasta proteina &ndash; Zi de zi mai bine - SanoVita<\/title>\n<meta name=\"description\" content=\"Vrei sa stii exact ce este glutenul, cum functioneaza el si de ce unele persoane au alergie la gluten? 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