GRADE : INDIAN / IMPORTED
The formation of gluten affects the texture of the baked goods. Gluten's attainable elasticity is proportional to its content of glutenins with low molecular weights, as this portion contains the preponderance of the sulfur atoms responsible for the cross-linking in the gluten network. Using flour with higher gluten content leads to chewier doughs such as those found in pizza and bagels, while using flour with less gluten content yields tender baked goods such as pastry products.
Gluten is often present in beer and soy sauce, and can be used as a stabilizing agent in more unexpected food products, such as ice cream and ketchup. Foods of this kind may therefore present problems for a small number of consumers because the hidden gluten constitutes a hazard for people with coeliac disease and gluten sensitivities. The protein content of some pet foods may also be enhanced by adding gluten. Gluten is also used in cosmetics, hair products and other dermatological preparations.