Gluten Content

[pepskaram]

Hi everyone, was wondering if there is any difference in the "strength" of the gluten content in some foods vs others?

For example: is there less gluten in biscuits (due to high processing) versus a bowl of pasta or a loaf of bread (where the gluten seems to be much more prominent / less processed).

Thank you

[Cooper27]

There will be yeah, because pasta is basically straight up wheat flour while biscuits contain wheat flour mixed with butter, sugar etc, so the parts per million will be lower.

[Researchfan]

Hi.

Yes there’s a difference. Basically depends on the total protein content.

Gluten is approximately 80% of wheat protein. So bread is usually made with high gluten containing wheat flour. Biscuits and cakes low gluten containing flour.

As a rule of thumb, when reading the nutrition label you can just workout 80% of the protein per portion. It’s not exact obviously but gives an idea of the strength of gluten content.

Hope that’s helpful.