baker Lizzie Spoken of the E5 Bakery in London shows the BBC the properties of gluten, by inflating gluten like a balloon.
Gluten – everyone fears it, nobody understands it, but what exactly is it and what does it do? Lizzie explains that gluten “is a protein that traps gas in dough and causes it to rise.” This video is from BBCit is The food chain, as part of a program devoted to the issue of gluten.
From a paste of flour, salt and water, it is then washed to leave a mass mainly of gluten. Parle then inserts a pump tip and the gluten swells like a balloon.
A recent wave of people removing gluten from their diets has brought the issue into the spotlight. Years ago, celiac disease was a very rare condition that affected a small proportion of the population and was considered a medical condition. Today, in the United States alone, some 3.1 million people follow a gluten-free diet. The vast majority of them having no gluten intolerance or having celiac disease.
There’s a lot of misinformation around gluten, and some studies suggest that a gluten-free diet may even increase the risk of long-term cardiovascular disease.
The Food chain program by the BBCseeks to provide clear information about gluten and its effects.