{"id":3010,"date":"2023-05-23T15:30:22","date_gmt":"2023-05-23T13:30:22","guid":{"rendered":"https:\/\/pizzastories.le5stagioni.com\/las-proteinas-de-la-harina-el-gluten\/"},"modified":"2023-05-23T15:30:22","modified_gmt":"2023-05-23T13:30:22","slug":"las-proteinas-de-la-harina-el-gluten","status":"publish","type":"post","link":"https:\/\/pizzastories.le5stagioni.com\/es\/sin-categoria\/las-proteinas-de-la-harina-el-gluten\/","title":{"rendered":"Las prote\u00ednas de la harina: EL GLUTEN"},"content":{"rendered":"\n<div class=\"stripe-one-col-text \">\n<div class=\"text-description\">\n<p style=\"text-align: justify;\">La harina, obtenida de la molienda del trigo, se compone de varios elementos como prote&iacute;nas, hidratos de carbono, agua, grasas y sales minerales.<br \/>\nEn este art&iacute;culo vamos a hablar de las prote&iacute;nas, que, mediante la acci&oacute;n mec&aacute;nica del amasado y el agua, crean el <strong>GLUTEN<\/strong>, un compuesto org&aacute;nico formado por secuencias de amino&aacute;cidos ligados entre s&iacute; mediante enlaces pept&iacute;dicos. Encontramos gluten en muchos cereales, como el trigo, el centeno, la espelta, el khorasan, la cebada y la avena.<br \/>\n&nbsp;<\/p>\n<\/div><\/div>\n<div class=\"stripe-one-col-media fullwidth\">\n            <img decoding=\"async\" src=\"https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/05\/glutine-header.jpg\" alt=\"\" \/>\t\t<\/div>\n<div class=\"stripe-one-col-text \">\n<div class=\"text-description\">\n\t<\/div>\n<\/p><\/div>\n<div class=\"stripe-one-col-text \">\n<div class=\"text-description\">\n<p style=\"text-align: justify;\">Las prote&iacute;nas contenidas en la harina de trigo representan en promedio el 12% del peso de la cari&oacute;pside y tienen principalmente funciones estructurales y enzim&aacute;ticas: las prote&iacute;nas estructurales confieren rigidez a los componentes biol&oacute;gicos que de otro modo ser&iacute;an fluidos; las prote&iacute;nas enzim&aacute;ticas aceleran las reacciones qu&iacute;micas en la masa.<br \/>\nLas prote&iacute;nas est&aacute;n divididas en <strong>solubles <\/strong>(alb&uacute;mina y globulina), que representan el 20% del total, e<strong> insolubles<\/strong> (gliadina y glutenina), que constituyen el restante 80%. No todos los tipos de trigo contienen las mismas proporciones. La gen&eacute;tica del trigo define la calidad del gluten, sobre todo en los granos antiguos, cereales que se cultivaban en Italia a principios del siglo pasado, se abandonaron en la segunda mitad del siglo XX por problemas de rendimiento y se reanudaron en los &uacute;ltimos a&ntilde;os.<br \/>\nEstos tipos de granos no tienen, como se cree, una menor cantidad de prote&iacute;nas, sino una calidad de gluten diferente a la del trigo cultivado actualmente; un gluten que absorbe menos l&iacute;quidos, con una tenacidad diferente y una malla glut&iacute;nica menos resistente. Este es un factor poco atractivo para las industrias, que prefieren cereales m&aacute;s estructurados para obtener productos de panader&iacute;a voluminosos y alveolados. Debido a la diferente estructura qu&iacute;mica de las prote&iacute;nas y sus enlaces, los alimentos elaborados con cereales antiguos suelen ser m&aacute;s digeribles.<\/p>\n<p style=\"text-align: justify;\">\nLas <strong>gliadinas<\/strong> y las <strong>gluteninas<\/strong> son prote&iacute;nas hidr&oacute;fobas. Las primeras se encargan de la extensibilidad de la masa, mientras que las gluteninas de su tenacidad. Durante la acci&oacute;n mec&aacute;nica de amasado, gracias al agua, se ligan para formar una malla tridimensional llamada <strong>gluten<\/strong>.&nbsp;El gluten se caracteriza por una estructura viscosa, compacta y el&aacute;stica, capaz de absorber el agua durante el amasado y de retener el di&oacute;xido de carbono durante la fermentaci&oacute;n.<\/p>\n<\/div><\/div>\n<div class=\"stripe-one-col-text \">\n<div class=\"text-description\">\n\t<\/div>\n<\/p><\/div>\n<div class=\"stripe-one-col-media \">\n            <img decoding=\"async\" src=\"https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/05\/glutine-1.jpg\" alt=\"\" \/>\t\t<\/div>\n<div class=\"stripe-one-col-text \">\n<div class=\"text-description\">\n<p style=\"text-align: justify;\">Un gluten bien desarrollado depende de la calidad de las prote&iacute;nas contenidas en la harina y del correcto proceso de amasado.<br \/>\nAs&iacute; pues, el gluten depende de la calidad de las prote&iacute;nas. Esta caracter&iacute;stica es m&aacute;s evidente en la elaboraci&oacute;n de la masa. El tiempo de amasado, la absorci&oacute;n, el tiempo de fermentaci&oacute;n y el volumen del producto acabado son aspectos que definen la fuerza de la harina.<br \/>\nUna harina con alto contenido en gluten dar&aacute; como resultado la formaci&oacute;n de una malla glut&iacute;nica densa que tiene elevada capacidad para retener los gases de fermentaci&oacute;n, lo que requiere tiempos de fermentaci&oacute;n m&aacute;s largos. Adem&aacute;s, la harina fuerte es capaz de absorber grandes cantidades de agua, lo que da lugar a productos voluminosos y bien alveolados.<br \/>\nEn cambio, la harina d&eacute;bil no tiene mucha capacidad para absorber el agua y, si el amasado se alarga unos minutos m&aacute;s, surgen varios problemas: la masa resulta pegajosa, dif&iacute;cil de formar, y retiene mal el di&oacute;xido de carbono producido por la levadura, lo que da lugar a productos poco elaborados y de mala calidad.&nbsp;<\/p>\n<p style=\"text-align: justify;\">\nTodos los cereales que contienen gluten han sido siempre una <strong>fuente primaria de sustento<\/strong>, han hecho frente a las necesidades nutricionales del mundo, y es aconsejable consumirlos para conseguir una nutrici&oacute;n equilibrada. De lo contrario, quienes padecen una intolerancia permanente al gluten se ven obligados a eliminar de su dieta los alimentos que lo contienen. Es cada vez m&aacute;s frecuente encontrar en las estanter&iacute;as de los supermercados productos etiquetados como \u00absin gluten\u00bb, un reclamo que nos induce a creer que comer sin gluten es bueno para la salud. Eliminar el gluten de nuestra alimentaci&oacute;n si no tenemos problemas certificados no es una soluci&oacute;n; al contrario, a menudo conduce a carencia de sustancias nutritivas como fibra, vitaminas y minerales como el hierro, el magnesio, el zinc, el selenio y el calcio. Adem&aacute;s, los productos comercializados con la etiqueta \u00absin gluten\u00bb suelen tener un alto contenido en grasas saturadas y espesantes y un elevado &iacute;ndice gluc&eacute;mico, todos factores perjudiciales para nuestra salud.<\/p>\n<p style=\"text-align: justify;\">\nEn conclusi&oacute;n, si no tenemos problemas documentados de intolerancia, eliminar cereales como el trigo, la cebada, el centeno y la espelta, que favorecen una dieta sana, en favor de productos sin gluten, puede representar un grave riesgo para nuestra salud.<br \/>\n&nbsp;<\/p>\n<\/div><\/div>\n<div class=\"shared-content \">\n            \t\t<\/div>\n","protected":false},"excerpt":{"rendered":"<p>La harina, obtenida de la molienda del trigo, se compone de varios elementos como prote\u00ednas, hidratos de carbono, agua, grasas y sales minerales.<\/p>\n","protected":false},"author":1,"featured_media":2450,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[],"tags":[],"class_list":["post-3010","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - 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