Gluten
[ Gluten ] A composite of the storage proteins, gliadin and a glutenin, in various cereal grains. Gluten is responsible for the elasticity of bread dough and is widely used as an additive to foods otherwise low in protein.
[ Gluten ] A composite of the storage proteins, gliadin and a glutenin, in various cereal grains. Gluten is responsible for the elasticity of bread dough and is widely used as an additive to foods otherwise low in protein.
[ Gliadin ] A class of proteins present in wheat and certain other cereals. Gliadins, along with glutenins, are the main components of the gluten fraction of wheat. Gliadin is the water-soluble component of gluten, while glutenin is insoluble. Gliadins… Read More »Gliadin
[ Glutenins ] The primary protein (about 47%) contained in wheat flour. Glutenins, along with Gliadins, are the main components of the gluten fraction of wheat. Gliadin is the water-soluble component of gluten, while glutenin is insoluble. Glutenin (the most… Read More »Glutenins
[ Coeliac disease, celiac disease (US) ] An autoimmune disorder of the small intestine that may be caused by sensitivity to gliadin, a component of gluten, found in wheat and other grains. Symptoms include pain and discomfort in the digestive… Read More »Coeliac disease
[ Food allergy ] An allergy with a specific immune system response to a particular food protein, such as milk protein. It manifests within minutes to an hour or so of either smelling, touching, or ingesting a particular food. Symptoms range… Read More »Food allergy