{"id":4462,"date":"2023-05-23T15:30:22","date_gmt":"2023-05-23T13:30:22","guid":{"rendered":"https:\/\/pizzastories.le5stagioni.com\/sem-categoria\/proteinas-da-farinha-gluten\/"},"modified":"2023-05-23T15:30:22","modified_gmt":"2023-05-23T13:30:22","slug":"proteinas-da-farinha-gluten","status":"publish","type":"post","link":"https:\/\/pizzastories.le5stagioni.com\/pt-br\/tecnica-pt-br\/proteinas-da-farinha-gluten\/","title":{"rendered":"Prote\u00ednas da farinha: GL\u00daTEN"},"content":{"rendered":"\n<div class=\"stripe-one-col-text \">\n<div class=\"text-description\">\n<p style=\"text-align: justify;\">A farinha, que \u00e9 obtida pela moagem do trigo, \u00e9 composta de v\u00e1rios elementos, como prote\u00ednas, carboidratos, \u00e1gua, lip\u00eddios e sais minerais.<br \/>Neste artigo, discutiremos as prote\u00ednas, que, por meio da a\u00e7\u00e3o mec\u00e2nica do amassamento e da \u00e1gua, criam <strong>o GL\u00daTEN<\/strong>, um composto org\u00e2nico que consiste em sequ\u00eancias de amino\u00e1cidos ligadas entre si por liga\u00e7\u00f5es pept\u00eddicas. O gl\u00faten est\u00e1 presente em muitos cereais, incluindo trigo, centeio, espelta, khorasan, cevada e aveia. <\/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;\">As prote\u00ednas contidas na farinha de trigo representam, em m\u00e9dia, 12% do peso da cariopse e t\u00eam <strong>fun\u00e7\u00f5es<\/strong> principalmente <strong>estruturais e enzim\u00e1ticas<\/strong>: as prote\u00ednas estruturais conferem rigidez aos componentes biol\u00f3gicos que, de outra forma, seriam fluidos; as enzim\u00e1ticas aceleram as rea\u00e7\u00f5es qu\u00edmicas dentro da massa.<br \/>As prote\u00ednas s\u00e3o divididas em <strong>sol\u00faveis<\/strong> (albumina e globulina), que representam 20%, e <strong>insol\u00faveis<\/strong> (gliadina e glutenina), que representam os 80% restantes: nem todos os tipos de trigo cont\u00eam as mesmas propor\u00e7\u00f5es. A gen\u00e9tica do trigo determina a qualidade do gl\u00faten, especialmente nos gr\u00e3os antigos, cereais que foram cultivados na It\u00e1lia no in\u00edcio do s\u00e9culo passado, abandonados na segunda metade do s\u00e9culo XX devido a problemas de rendimento e retomados nos \u00faltimos anos. Esses tipos de gr\u00e3os n\u00e3o t\u00eam, como se acredita, uma quantidade menor de prote\u00edna, mas uma qualidade diferente de gl\u00faten em compara\u00e7\u00e3o com o trigo cultivado atualmente; um gl\u00faten que absorve menos l\u00edquido com uma tenacidade diferente e com uma malha glut\u00ednica menos resistente. Esse \u00e9 um fator pouco atraente para as ind\u00fastrias, que preferem cereais mais estruturados para obter produtos de panifica\u00e7\u00e3o volumosos e alveolados. A estrutura qu\u00edmica diferente das prote\u00ednas e suas liga\u00e7\u00f5es significam que os alimentos feitos com gr\u00e3os antigos tendem a ser mais diger\u00edveis.    <\/p>\n<p style=\"text-align: justify;\"><strong>As gliadinas<\/strong> e <strong>as gluteninas<\/strong> s\u00e3o prote\u00ednas hidrof\u00f3bicas. As primeiras s\u00e3o respons\u00e1veis pela extensibilidade da massa, enquanto as gluteninas s\u00e3o respons\u00e1veis por sua resist\u00eancia; durante a a\u00e7\u00e3o mec\u00e2nica de amassamento, gra\u00e7as \u00e0 \u00e1gua, elas se entrela\u00e7am para formar uma malha tridimensional chamada <strong>gl\u00faten<\/strong>. O gl\u00faten tem uma estrutura viscosa, compacta e el\u00e1stica, capaz de absorver \u00e1gua durante o amassamento e reter di\u00f3xido de carbono durante o crescimento. O desenvolvimento de um bom gl\u00faten depende da qualidade das prote\u00ednas contidas na farinha e da execu\u00e7\u00e3o correta do amassamento.   &nbsp;<br \/>&nbsp;<\/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;\"><strong>Portanto, o gl\u00faten depende da qualidade da prote\u00edna<\/strong>. Essa caracter\u00edstica \u00e9 mais percept\u00edvel ao amassar a massa. O tempo de amassamento, a absor\u00e7\u00e3o, o tempo de fermenta\u00e7\u00e3o e o volume do produto acabado s\u00e3o aspectos que definem a for\u00e7a da farinha.<br \/>Uma farinha com alto teor de gl\u00faten produzir\u00e1 uma malha de gl\u00faten densa com alta capacidade de reten\u00e7\u00e3o de gases de fermenta\u00e7\u00e3o, exigindo tempos de fermenta\u00e7\u00e3o mais longos. Al\u00e9m disso, a farinha forte \u00e9 capaz de absorver grandes quantidades de \u00e1gua, resultando em produtos volumosos com alveola\u00e7\u00e3o altamente desenvolvida.<br \/>A farinha fraca, por outro lado, tem pouca capacidade de absorver \u00e1gua e, se a amassadura for prolongada por alguns minutos, surgem v\u00e1rios problemas, resultando em uma massa pegajosa, dif\u00edcil de formar, com pouca capacidade de reter o di\u00f3xido de carbono produzido pelo fermento, resultando em produtos pouco desenvolvidos e de baixa qualidade.   <\/p>\n<p style=\"text-align: justify;\">Todos os gr\u00e3os que cont\u00eam gl\u00faten sempre foram uma <strong>fonte prim\u00e1ria de sustento<\/strong> e atenderam \u00e0s necessidades nutricionais do mundo, e \u00e9 aconselh\u00e1vel consumi-los para que voc\u00ea tenha uma nutri\u00e7\u00e3o equilibrada. Caso contr\u00e1rio, aqueles que sofrem de intoler\u00e2ncia permanente ao gl\u00faten s\u00e3o obrigados a eliminar os alimentos que cont\u00eam gl\u00faten de sua dieta. Cada vez mais, encontramos nas prateleiras produtos com o r\u00f3tulo \u201csem gl\u00faten\u201d, um lembrete de que comer sem gl\u00faten \u00e9 bom para voc\u00ea. No entanto, eliminar o gl\u00faten da dieta se voc\u00ea n\u00e3o tiver problemas certificados n\u00e3o \u00e9 uma solu\u00e7\u00e3o, pelo contr\u00e1rio, muitas vezes leva \u00e0 diminui\u00e7\u00e3o de subst\u00e2ncias nutricionais, como fibras, vitaminas e minerais, como ferro, magn\u00e9sio, zinco, sel\u00eanio e c\u00e1lcio. Al\u00e9m disso, os produtos no mercado rotulados como \u201csem gl\u00faten\u201d geralmente s\u00e3o ricos em gorduras saturadas, espessantes e com alto \u00edndice glic\u00eamico, todos prejudiciais \u00e0 nossa sa\u00fade.    <\/p>\n<p style=\"text-align: justify;\">Concluindo, se voc\u00ea n\u00e3o tiver problemas de intoler\u00e2ncia documentados, a elimina\u00e7\u00e3o de cereais como trigo, cevada, centeio e espelta, que predisp\u00f5em a uma dieta saud\u00e1vel, em favor de produtos sem gl\u00faten, pode representar um s\u00e9rio risco \u00e0 nossa sa\u00fade.<br \/>&nbsp;<\/p>\n<\/div><\/div>\n<div class=\"shared-content \">\n            \t\t<\/div>\n","protected":false},"excerpt":{"rendered":"<p>A farinha, obtida pela moagem do trigo, \u00e9 composta de v\u00e1rios elementos, como prote\u00ednas, carboidratos, \u00e1gua, lip\u00eddios e sais minerais.<\/p>\n","protected":false},"author":1,"featured_media":4463,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[167],"tags":[],"class_list":["post-4462","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tecnica-pt-br"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - 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