Can pregnant women eat gluten? Gluten is rich in high protein and can be eaten by pregnant women, but it is recommended not to eat baked gluten. After all, barbecue food has a bad effect on pregnant women.
Traditional Chinese medicine believes that the main edible functions of gluten are neutralizing, relieving fever, quenching thirst and treating exterior toxicity. Gluten is a kind of protein, which consists of wheat mucin and wheat grain protein. The nutritional content of gluten, especially protein, is higher than that of lean pork, chicken, eggs and most bean products. Gluten is a kind of food with high protein, low fat, low sugar and low calorie, and it also contains many trace elements such as calcium, iron, phosphorus and potassium. According to traditional medicine, the main edible functions of gluten are neutralization, antipyretic, thirst quenching and treatment of exterior toxicity. Eating gluten for pregnant women can absorb protein and supplement the needs of the body and fetus.
Although pregnant women can eat gluten, they should eat it in moderation. Because of the high content of protein in gluten, eating too much gluten can easily lead to indigestion in protein. Gluten eaten by pregnant women should be cooked for a long time, which is conducive to the digestion of pregnant women. At the same time, pregnant women should eat gluten lightly, and it is best not to eat baked gluten. Barbecue food does more harm than good.
Gluten is suitable for people to eat. Gluten is a kind of protein, which consists of wheat mucin and wheat grain protein. Add a proper amount of water and a little salt to the flour, and stir well to form a dough. Later, it was washed repeatedly with clear water, and all impurities such as live flour in the dough were washed away, leaving gluten.
Gluten is a kind of food rich in plant protein, and its protein content is higher than that of lean pork, chicken, eggs and most bean products. It is a kind of food with high protein, low fat, low sugar and low calorie, and also contains many trace elements such as calcium, iron, phosphorus and potassium. Gluten can be eaten by the general population, especially those with symptoms of physical weakness, excessive internal heat and polydipsia.
But there are many ways to gluten, such as frying, spicy, spicy, barbecue, high oil and high salt, sweet and sour. Although gluten is rich in high protein, pregnant women, the elderly, children and lactating female friends are advised to eat lightly and avoid or eat less fried, spicy, spicy, barbecue, high-oil and high-salt gluten dishes, so as not to affect their health.
How to choose the gluten with good gluten is white, and the oil (fried) gluten is yellow; Most of them are spherical, uniform in size, elastic, honeycomb in texture, non-stick and free of impurities. Chewing carefully has the inherent taste of gluten without any other peculiar smell. The specific method for selecting gluten is as follows:
First, look at the color: take gluten and observe it directly under scattered light. High quality gluten, white. Oil (fried) gluten is yellow. The color of poor quality gluten darkens accordingly. Inferior gluten, dark color, oil (fried) gluten is dark yellow or brownish yellow.
The second is to look at the tissue state: first, take a sample and observe it directly, then cut it with a knife and observe it again, and finally press it with your fingers to feel its elasticity and whether it sticks to your hands. High-quality gluten is mostly spherical in texture, uniform in size, elastic, honeycomb in texture, non-sticky and free of impurities. Poor quality gluten has poor elasticity, non-stick hands and uneven size. Inferior gluten, inelastic, sticky when touched, with impurities.
Third, odor identification: take a sample and smell it directly at room temperature, then cut the gluten and smell it again. High-quality gluten has the fragrance that gluten should have, without any peculiar smell. Poor quality gluten has a dull smell and a slight odor. Inferior gluten has peculiar smell, spicy taste (fried gluten) or other bad smells.
Fourth, taste identification: take samples, chew them carefully and taste their taste. High-quality gluten has the inherent taste of gluten without any other peculiar smell. Inferior gluten, its inherent taste is dull, with a slight odor. Inferior gluten has bad taste such as sour taste and bitter taste.
How to store gluten gluten can be stored in the refrigerator for 40 hours without sticking to oil, but it can't be stored for a long time, because gluten has reticular gaps and belongs to semi-fermented food. Long-term storage will make the taste lose and deteriorate.
If you are in the gluten business, the unsold gluten should be soaked in cold water and drained. This way, it won't be connected, taken out or scattered, and it's easier to do. Drain the unsold gluten and put it in the refrigerator, otherwise it will go bad.
In addition, a patent on the long-term preservation of gluten can be found on the website of the State Patent Office. The method for long-term storage of gluten in this patent is: firstly, mix flour with salt and water, then put it into a blender for high-speed stirring and separation, so that the starch in flour will be dissolved in water, and protein will form a lump and sink to the bottom of the water, then drain water to discharge the starch with the water, and the remaining lump of protein can go through the molding process. Making into spherical shape, frying the spherical protein in an oil pan for the first time into spherical water gluten, frying for the second time, taking out, cooling and drying.
The method for long-term storage of gluten designed in this patent is characterized in that the air-dried water gluten is cooked, then taken out for dehydration, vacuum packaged, packaged and sterilized in an autoclave at high temperature and high pressure, finally cooled, packaged and stored at low temperature.