Wheat gluten
Wheat Gluten
Wheat gluten (pronunciation: /wi:t 'glu:ten/), also known as gluten, is a complex protein found in wheat and related grains, including barley and rye.
Etymology
The term "gluten" comes from the Latin word "gluten" which means "glue". This is in reference to the sticky, elastic properties that gluten imparts to dough.
Definition
Wheat gluten is a food made from gluten, the main protein of wheat. It is made by washing wheat flour dough with water until all the starch granules have been removed, leaving the sticky insoluble gluten as an elastic mass which is then cooked before being eaten.
Related Terms
- Gluten-free diet: A diet that excludes the protein gluten. Gluten is found in grains such as wheat, barley, rye, and a cross between wheat and rye called triticale.
- Celiac disease: A serious autoimmune disorder that can occur in genetically predisposed people where the ingestion of gluten leads to damage in the small intestine.
- Wheat allergy: An allergic reaction to foods containing wheat.
- Non-celiac gluten sensitivity: A condition where symptoms similar to those of celiac disease are experienced, but without the associated antibodies and intestinal damage as seen in celiac disease.
- Gluten ataxia: An autoimmune disorder affecting certain nerve tissues and causing problems with muscle control and voluntary muscle movement.
See Also
External links
- Medical encyclopedia article on Wheat gluten
- Wikipedia's article - Wheat gluten
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