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gluten ((References: (Serial No. 42236 ITIS 2002-09-22), Wheat, T.…
gluten
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Wheat is a grass widely cultivated for its seed, a cereal grain which is a worldwide staple food.[1][2][3] The many species of wheat together make up the genus Triticum; the most widely grown is common wheat (T. aestivum).
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People with gluten sensitivity have problems with gluten. It is different from celiac disease, an immune disease in which people can't eat gluten because it will damage their small intestine. Some of the symptoms of gluten sensitivity are similar to celiac disease. They include tiredness and stomachaches.
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Gluten is a group of proteins, called prolamins and glutelins, which occur with starch in the endosperm of various cereal grains. This protein complex comprises 75–85% of the total protein in bread wheat.
Uncovering the effects of cooking, digestion on gluten and wheat allergens in pasta. ... But for those with wheat allergies or celiac disease, an autoimmune reaction to gluten, cutting the grain out of their diets is necessary to minimize symptoms.
Gluten is found in grains such as wheat, barley, rye, and a cross between wheat and rye called triticale.
Wheat and other related grains (including barley, and rye) contain a mixture of two proteins glutenin and gliadin. When flour made from grinding these grains is mixed with water the two proteins combine and form gluten. Without water, gluten is not formed.
Celiac disease is an immune disease in which people can't eat gluten because it will damage their small intestine. If you have celiac disease and eat foods with gluten, your immune system responds by damaging the small intestine. Gluten is a protein found in wheat, rye, and barley.
A wheat allergy is one of the most common childhood food allergies, but it may affect adults as well. The person with a wheat allergy has developed a specific antibody to a wheat protein, and sometimes more than one. Wheat allergy is not the same as celiac disease.