Gluten is a composite of the proteins gliadin and glutenin. These proteins are found in the endosperms of some grass-like grains such as wheat, rye and barley. Gliadin and glutenin make up about 80% of the protein contained in wheat seed. As they are insoluble in water, they can be got by washing away the starch in the grain. Worldwide, gluten is an important source of food protein, both in foods prepared directly from grains with gluten in them, and as an additive to foods that are low in protein.
Gluten and coeliac disease[change | change source]
Some people are very sensitive to glutens in their food. When they eat foods which contain gluten, these people may experience stomach cramps, bloating, gas and diarrhoea and rashes. This sensitivity is called coeliac disease (in North America, it is usually spelled "celiac disease").
Further reading[change | change source]
- Curtis, B.C.; Rajaram, S.; Macpherson, H.G., Bread Wheat, Improvement and production — FAO Plant Production and Protection Series No. #30., retrieved 2007-8-21 Check date values in:
- Pfluger, Laura, Marker Assisted Selection in Wheat, Quality traits. Gluten Strength, Coordinated Agricultural Project (funded by USDACREES), retrieved 2007-9-29 Check date values in:
- Agricultural Databases, Statistics, etc., USDA Cereal Disease Laboratory Text "Accessdate 2007-9-2007
" ignored (help)
- Wieser, H. (2007), Cereal Chemistry and Dough Properties, KL1-Gluten Chemistry, retrieved 2007-9-27 Unknown parameter
|publisher=suggested) (help); Check date values in:
- Wrigley, C.W; Bekes, F.; Bushuk, W (2006), The Gluten Composition of Wheat Varieties and Genotypes, AACC International, ISBN 1-891127-51-9 Unknown parameter