Gluten: Difference between revisions

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|title=Gluten: Wiki facts for this cookery ingredient
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|description=Gluten is a composite of the proteins gliadin and glutenin.
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'''Gluten''' is a composite of the proteins gliadin and glutenin. These exist, conjoined with [[starch]], in the endosperms of some grass-related grains, notably [[wheat]], [[rye]], and [[barley]]. Gliadin and glutenin comprise about 80% of the [[protein]] contained in [[wheat]] seed. Being insoluble in water, they can be purified by washing away the associated [[starch]]. Worldwide, gluten is an important source of nutritional protein, both in foods prepared directly from sources containing it, and as an additive to foods otherwise low in [[protein]].
'''Gluten''' is a composite of the proteins gliadin and glutenin. These exist, conjoined with [[starch]], in the endosperms of some grass-related grains, notably [[wheat]], [[rye]], and [[barley]]. Gliadin and glutenin comprise about 80% of the [[protein]] contained in [[wheat]] seed. Being insoluble in water, they can be purified by washing away the associated [[starch]]. Worldwide, gluten is an important source of nutritional protein, both in foods prepared directly from sources containing it, and as an additive to foods otherwise low in [[protein]].
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Note that wheat allergy and gluten intolerance are not the same thing.
Note that wheat allergy and gluten intolerance are not the same thing.
==See also==
* [[:Category:Gluten free recipes|Our gluten free recipes]]


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[[Category:Ingredients]]
[[Category:Ingredients]]
[[Category:Nuts grains and seeds]]
[[Category:Nuts grains and seeds]]
[[Category:Gluten free recipes]]
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