The protein complex in wheat, and to a lesser extent rye, which gives dough the viscid property that holds gas when it rises. There is none in oats, barley, or maize. It is a mixture of two proteins, gliadin and glutelin. Allergy to, or intolerance of, gliadin gluten is coeliac disease.
Protein from the endosperm of wheat.
A protein found in some cereals, which makes the grains form a sticky paste when water is added.
A term used for a type of protein or proteins occurring particularly in wheat. On kneading wheat flour with water, gluten contributes elasticity to dough and improves the texture of bread, biscuit, chapatis and the like.
A protein found in wheat, rye, oats and barley that causes an allergic reaction in some people.
The insoluble protein that is part of wheat, rye, barley, and some other grains, such as oats. Sensitivity to gluten is a type of food intolerance called celiac sprue or gluten-induced enteropathy.
Insoluble protein found in wheat, rye, and other grains; inability to handle gluten is the cause of celiac disease.
A protein found in grains such as wheat, rye, and barley. Gluten gives bread dough its tough, elastic character. In celiac disease, the lining of the small intestine is damaged by an allergic reaction to gluten.
A mixture of the two proteins gliadin and glutenin. Gluten is present in wheat and rye and is important for its baking properties: when mixed with water it becomes sticky and enables air to be trapped and dough to be formed. Sensitivity to gluten leads to celiac disease in children.
The constituent of wheat-flour which forms an adhesive substance on addition of water, and allows the ‘raising’ of bread. It is responsible for certain forms of malabsorption syndrome in which the patient has unpleasant symptoms. Treatment is with a gluten-free diet.
A group of proteins, found in barley, oats, rye, and wheat that give flour its stickiness. Immunologic intolerance to gluten causes celiac sprue.
Gluten, a protein that predominates in cereal grains, is the subject of fervent debate among advocates of the Paleo diet. They contend that the human genetic makeup is not suited to process gluten, and hence the upsurge in the incidence of celiac disease.
A naturally occurring, adhesive, grayish substance present in wheat that is abundant in nutrients. Flour that is rich in this substance is utilized to produce gluten bread.
Gluten is an insoluble protein that accounts for the majority of the protein found in wheat flour. This component provides flour with its elasticity, which enables it to trap air or carbon dioxide during baking. As a result, gluten aids in producing light, well-risen bread and cakes.
Gluten is a mixture of gliadins and glutenins, which are types of proteins found in wheat, rye, and barley. When combined with water, flours containing gluten develop a sticky texture and capture air, forming dough. Coeliac disease is caused by an intolerance to gluten.