What is Gluten?

Gluten is the protein derivative of wheat and other grains that gives its tough elastic character; avoidance of this substance will alleviate CELIAC DISEASE (nontropical sprue) in certain persona, as well as immunologic disturbances in which there is an allergy to gliadin, a component of gluten. The insoluble protein (prolamines) constituent of wheat and other grains; a mixture of gliadin, gltenin, prolamins, and other proteins; the presence of gluten allows flour to rise.

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