gluten, mixture of proteins protein, any of the group of highly complex organic compounds found in all living cells and comprising the most abundant class of all biological molecules. Protein comprises approximately 50% of cellular dry weight.
..... Click the link for more information. 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 sprue, chronic disorder of the small intestine caused by impaired absorption of fat and other nutrients. Two forms of the disease exist. Tropical sprue occurs in central and northern South America, Asia, Africa, and other specific locations.
..... Click the link for more information. is characterized by an inability to digest gluten. In this disease the gluten acts as an antigen (see immunity immunity, ability of an organism to resist disease by identifying and destroying foreign substances or organisms. Although all animals have some immune capabilities, little is known about nonmammalian immunity.
..... Click the link for more information. ) and forms immune complexes that cause damage to the mucus lining of the intestine.

gluten

Mixture of proteins not readily soluble in water that occurs in wheat and most other cereal grains. Its presence in flour makes production of leavened baked goods (see baking) possible because the chainlike gluten molecules form an elastic network that traps carbon dioxide gas and expands with it. The properties of gluten vary with its composition, which differs according to the source. Thus, doughs range from soft and extensible to tough and elastic, depending on the gluten in the flours. Persons with an allergy to gluten can often eat rice or spelt products.

gluten

a protein consisting of a mixture of glutelin and gliadin, present in cereal grains, esp wheat. A gluten-free diet is necessary in cases of coeliac disease

gluten [′glüt·ən]

(biochemistry)

A mixture of proteins found in the seeds of cereals; gives dough elasticity and cohesiveness.

An albuminous element of animal tissue.

gluten (redirected from Gluten sensitivity)

gluten

gluten
(redirected from Gluten sensitivity)