Explore: Glutens

also contain gluten, e.g. triticale. Gluten makes up 75–85% of the total protein in bread wheat. Glutens, especially Triticeae glutens, have unique viscoelastic

A gluten-free diet (GFD) is a nutritional plan that strictly excludes gluten, which is a mixture of prolamin proteins found in wheat (and all of its species

Gluten exorphins are a group of opioid peptides formed during the digestion of the gluten protein. These peptides work as external regulators for gastrointestinal

primarily affecting the small intestine. Patients develop intolerance to gluten, which is present in foods such as wheat, rye, spelt and barley. Classic

properties of this wheat are based in its glutens, glutens of high elasticity, high heat tolerance of other glutens or that change when subjected to heat

from gluten, the main protein of wheat. It is also known as miànjīn (Chinese: 麵筋), fu (Japanese: 麩), milgogi (Korean: 밀고기), mì căn, wheat meat, gluten meat

the name, corn gluten does not contain true gluten, which is formed by the interaction of gliadin and glutenin proteins. Corn gluten meal is one product

Gluten-free beer is beer made from ingredients that do not contain gluten, such as millet, rice, sorghum, buckwheat or corn (maize). People who have gluten

gliadins see: Triticeae glutens Immunochemistry of gluten Deamidated gliadin is produced by acid or enzymatic treatment of gluten. The enzyme tissue transglutaminase

Non-celiac gluten sensitivity (NCGS) or gluten sensitivity is a controversial disorder which can cause both gastrointestinal and other problems. NCGS