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<!-- seo -->{{#seo: | <!-- seo --> | ||
|title=Gluten: Wiki | {{#seo: | ||
|title=Gluten: Cooking Wiki | |||
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|keywords= | |keywords=#gluten #protein #starch #wheat #proteins #nutsgrainsandseeds #maize #rice #wheatflour #glutenfreerecipes #rye | ||
|description=Gluten is a composite of the proteins gliadin and glutenin | |hashtagrev=12032020 | ||
|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]] | |||
{{CategoryLineIngredients}} | {{CategoryLineIngredients}} | ||
[[Category:Ingredients]] | [[Category:Ingredients]] | ||
[[Category:Nuts grains and seeds]] | [[Category:Nuts grains and seeds]] | ||
[[Category:Gluten free recipes]] | |||
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