Gluten is a protein matrix which can trap gas inside of dough.
Gluten is made up of two main proteins, glutanin and gliadin.
Gliadin is sticky and glutenin is strong. Together, these proteins
make gluten strong and elastic.
Gluten is a protein matrix which can trap gas inside of dough.
Gluten is made up of two main proteins, glutanin and gliadin.
Gliadin is sticky and glutenin is strong. Together, these proteins
make gluten strong and elastic.
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Celiac disease is caused by a reaction to gliadin, a gluten
protein found in wheat (and similar proteins of the tribe Triticeae
which includes other cultivars such as barley and rye).
PURE coconut oil will not contain any gliadin and thus should be
safe for celiacs to eat.
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Bertram Metherel Shelton has written:
'Determination of the optimum pH for the tryptic digestion of
gliadin and globin'
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Gluten is not an element. It is a mixture of two proteins,
gliadin and glutenin, which are in turn made of diverse elements
such as carbon, hydrogen, nitrogen, oxygen, and sulfur.
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fibrous proteins - this type of protein has a spring like
structure which gives it an elastic property (for example gluten in
flour)