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gluten
The Columbia Encyclopedia, Sixth Edition | Date: 2008
gluten mixture of proteins present in the cereal grains. The long molecules of gluten, insoluble in water, are strong and flexible and form many cross linkages. This gives flour its characteristic chewiness and permits breads and cakes to rise during baking as the gases within expand and are trapped in the gluten superstructure. Various flours have different ratios of gluten to starch (called hardness) and are appropriate for different types of foodstuffs. Thus soft flour is used for cakes, harder flour for pastry, hard flour for bread, and the hardest, or durum, for pasta. The hereditary disease called nontropical sprue is characterized by an inability to digest gluten. In this disease the gluten acts as an antigen (see immunity ) and forms immune complexes that cause damage to the mucus lining of the intestine.
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The Columbia Encyclopedia, Sixth Edition 2008
The Columbia Encyclopedia, Sixth Edition. Copyright 2008 Columbia University Press
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Related entries from encyclopedias, dictionaries, and thesauruses
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gluten
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gluten The protein complex in wheat, and to a lesser extent rye ... Allergy to, or intolerance of, the gliadin fraction of gluten is coeliac disease . In the undamaged state with extensible properties it is termed vital gluten; when overheated, these properties are lost and the product ...
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devitalized gluten
A Dictionary of Food and Nutrition
devitalized gluten See gluten .
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gluten-sensitive enteropathy
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gluten-sensitive enteropathy See coeliac disease .
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gluten-free foods
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gluten-free foods Formulated without any wheat or rye protein (although the starch may be used) for people suffering from coeliac disease .
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Celiac Disease
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... treatment for celiac disease is a gluten-free diet (GFD). This diet is easy for ... child has celiac disease, and a gluten-free diet should be continued for life ... Western cultures makes adapting to a gluten-free diet challenging. Gluten is present ...
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