Electric shocks are used to heat gluten-free bread from the inside, saving energy and time compared to conventional baking applying heat from the outside. A recent study from the Institute of Food Technology of the University ...
Other
Oct 24, 2019
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967
In recent years, the number of people affected by celiac disease, wheat allergy or gluten or wheat sensitivity has risen sharply. But why is this the case? Could it be that modern wheat varieties contain more immunoreactive ...
Other
Aug 11, 2020
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390
Many people have now embraced the plant-based meat movement. Plants high in protein, such as soybeans, are common ingredients, but it's been unclear how much of the nutrient makes it into human cells. In ACS' Journal of Agricultural ...
Biochemistry
Jun 22, 2022
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855
Gluten is a protein complex found in cereals such as wheat, rye and barley. It is responsible for the elastic texture of dough so that loaves and rolls can be baked into different shapes while remaining flexible and crusty. ...
Other
Jul 21, 2021
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433
(Phys.org)—An international team of researchers has succeeded in genetically altering wheat seeds to prevent the production of gluten in subsequent plants. The effort focused, the team writes in their paper published in ...
Beer tested in a new study, including some brands labeled "low-gluten," contains levels of hordein, the form of gluten present in barley, that could cause symptoms in patients with celiac disease (CD), the autoimmune condition ...
Other
Dec 21, 2011
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0
Researchers trying to understand wheat-related health problems have found new clues to how the grain's proteins, including gluten, change when cooked and digested. They report in ACS' Journal of Agricultural and Food Chemistry ...
Biochemistry
Mar 11, 2015
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21
Scientists are reporting an advance toward development of a pill that could become celiac disease's counterpart to the lactase pills that people with lactose intolerance can take to eat dairy products without risking digestive ...
Biochemistry
Dec 19, 2012
1
0
A team of researchers from Jiangnan University in China and the University of Nebraska in the U.S. has found that integrating wheat gluten into a shampoo helps restore bonds, making hair less brittle. In their paper published ...
Gluten is one of the largest natural proteins and has fantastic properties: It keeps a well-cooked dough airy until baking stabilizes the open-pore structure. Prof. Dr. Mario Jekle from the University of Hohenheim in Stuttgart ...
Biotechnology
May 24, 2023
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16
Gluten (from Latin gluten, "glue") is a protein composite found in foods processed from wheat and related grain species, including barley and rye. It gives elasticity to dough, helping it to rise and to keep its shape, and often giving the final product a chewy texture.
Gluten is the composite of a gliadin and a glutelin, which is conjoined with starch in the endosperm of various grass-related grains. The prolamin and glutelin from wheat (gliadin, which is alcohol-soluble, and glutenin, which is only soluble in dilute acids or alkalis) compose 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 a source of protein, both in foods prepared directly from sources containing it, and as an additive to foods otherwise low in protein.
The seeds of most flowering plants have endosperms with stored protein to nourish embryonic plants during germination. True gluten, with gliadin and glutenin, is limited to certain members of the grass family. The stored proteins of maize and rice are sometimes called glutens, but their proteins differ from gluten.
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