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All About Gluten
Gluten (from Latin gluten, "glue") is a protein composite found in wheat and related grains, including barley and rye
Gluten gives elasticity to dough, helping it rise and keep its shape and often gives the final product a chewy texture
Gluten is used in cosmetics, hair products, and other dermatological preparations.
Gluten is the composite of a gliadin and a glutenin, which is conjoined with starch in the endosperm of various grass-related grains
The prolamin and glutelin from wheat (gliadin, which is alcohol-soluble, and glutenin, which is only soluble in dilute acids or alkalis) constitute about 80% of the protein contained in wheat fruit
Being insoluble in water, they can be purified by washing away the associated starch
Worldwide, gluten is a source of protein, both in foods prepared directly from sources containing it, and as an additive to foods otherwise low in protein.
The fruit of most flowering plants have endosperms with stored protein to nourish embryonic plants during germination
True gluten, with gliadin and glutenin, is limited to certain members of the grass family
The stored proteins of maize and rice are sometimes called glutens, but their proteins differ from true gluten.
About 1 in 133 people in developed nations have celiac disease, a genetic autoimmune disease that may cause the immune system to react adversely to the gliadin contained in gluten.