Gluten: Difference between revisions
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[[image:Wheat.jpg|thumb|right|200px|Wheat - source of gluten]] |
[[image:Wheat.jpg|thumb|right|200px|Wheat - a prime source of gluten]] |
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'''Gluten''' is an amorphous [[Ergastic substances|ergastic]] [[protein]] found combined with [[starch]] in the '''[[seed|endosperm]]''' of [[wheat]]. Gluten |
'''Gluten''' is an amorphous [[Ergastic substances|ergastic]] [[protein]] found combined with [[starch]] in the '''[[seed|endosperm]]''' of [[wheat]]. Gluten |
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is responsible for the [[elastic|elasticity]] of kneaded [[dough]] which allows it to be [[leavening agent|leavened]], as well as the "chewiness" of baked products like [[bagel]]s. It can be extracted and cooked to provide a very convincing mock meat, due to its "stringy" texture (see below). Because gluten is from wheat it is found in all products derived from wheat, including [[bread]], [[pastry]], [[flour]], and many [[breakfast cereal]]s. |
is responsible for the [[elastic|elasticity]] of kneaded [[dough]] which allows it to be [[leavening agent|leavened]], as well as the "chewiness" of baked products like [[bagel]]s. It can be extracted and cooked to provide a very convincing mock meat, due to its "stringy" texture (see below). Because gluten is from wheat it is found in all products derived from wheat, including [[bread]], [[pastry]], [[flour]], and many [[breakfast cereal]]s. |
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Some people have an [[allergy]] to gluten and must go on a gluten-free diet. People with [[Celiac disease]] are not able to properly process gluten in their digestive system and must avoid it entirely. People with [[autism]] and autistic spectrum disorders, like [[Asperger's syndrome]], may be sensitive to gluten and [[casein]] ( |
Some people have an [[allergy]] to gluten and must go on a gluten-free diet. People with [[Celiac disease]] are not able to properly process gluten in their digestive system and must avoid it entirely. People with [[autism]] and autistic spectrum disorders, like [[Asperger's syndrome]], may be sensitive to gluten and [[casein]] (a protein in [[milk]]). See more at [[gluten-free, casein-free diet]]. |
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Gluten can be extracted by hand via a time consuming process, or purchased in powdered form from health food stores. A popular gluten mock-meat product is [[seitan]], which is gluten that's been cooked in a broth to give it a flavor similar to that of beef. |
Gluten can be extracted by hand via a time consuming process, or purchased in powdered form from health food stores. A popular gluten mock-meat product is [[seitan]], which is gluten that's been cooked in a broth to give it a flavor similar to that of beef. |
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Revision as of 07:08, 18 March 2004
Gluten is an amorphous ergastic protein found combined with starch in the endosperm of wheat. Gluten is responsible for the elasticity of kneaded dough which allows it to be leavened, as well as the "chewiness" of baked products like bagels. It can be extracted and cooked to provide a very convincing mock meat, due to its "stringy" texture (see below). Because gluten is from wheat it is found in all products derived from wheat, including bread, pastry, flour, and many breakfast cereals.
Some people have an allergy to gluten and must go on a gluten-free diet. People with Celiac disease are not able to properly process gluten in their digestive system and must avoid it entirely. People with autism and autistic spectrum disorders, like Asperger's syndrome, may be sensitive to gluten and casein (a protein in milk). See more at gluten-free, casein-free diet.
Gluten can be extracted by hand via a time consuming process, or purchased in powdered form from health food stores. A popular gluten mock-meat product is seitan, which is gluten that's been cooked in a broth to give it a flavor similar to that of beef.
Gluten is used extensively in Chinese Buddhist cuisine.