#gluten

• Aleurometer — A laboratory apparatus used in agronomy and the baking industry to measure the quality of gluten in flour and determine its capacity to rise and expand during baking. The device evaluates the viscoelastic properties of dough under high temperatures, providing essential technological indices for the qualitative classification of grain batches.
• Aleuronat — A dietary food preparation in the form of coarse flour or powder, industrially manufactured by artificially enriching cereal flour with proteins extracted from the aleurone layer (gluten and phytoglobulins). It is widely used in specialized nutrition and in manufacturing hypoglycemic products intended for patients suffering from diabetes or metabolic disorders, due to its massive nitrogen supply and extremely low carbohydrate content.