Wheat - a prime source of gluten
Gluten is an amorphous ergastic
protein found combined with
starch in the
endosperm of most
cereals. It constitutes about 80% of the proteins contained in wheat and is composed of the proteins
gliadin and
glutenin. Gluten is responsible for the
elasticity of kneaded
dough which allows it to be
leavened, as well as the "chewiness" of baked products like
bagels.
Fabrication
Gluten can be extracted from the
flour of wheat and other grains by washing the
starch out. To do this, a simple
dough of flour and water is rinsed with plain water and kneaded until the rinsing water remains clear and free from starch and
bran. For chemical, non-food purposes, a
saline solution provides better results. The remaining lump of gluten should have a stringy, sticky texture reminiscent of
chewing gum.
Usage
Cooked gluten becomes firm to the bite and soaks up a certain amount of the surrounding
broth and its taste. It is therefore commonly used in Chinese Buddhist and
vegetarian cuisine, where it is also called
seitan. Some consider it a convincing
imitation meat (particularly duck), when the broth is flavored accordingly.
In the process of
baking, gluten is responsible for keeping the
fermentation gases in the dough, allowing it to rise. After baking, the
coagulated gluten ensures that the final product keeps its shape.
Maladies caused by gluten
Some people have an
allergy to gluten and must go on a
gluten-free diet. In their case, the gluten damages the
mucosa of the
small intestine, and as a result normal
digestion becomes impossible. After avoiding gluten completely, the intestine will return to functioning normally.
People with celiac disease have a hereditary, genetic predisposition to allergic reaction to gluten in their digestive system and must avoid it entirely. People with
autism and autistic spectrum disorders, like
Asperger's syndrome, may be sensitive to gluten and
casein (a protein in
milk); both seem to have an
opiate-like effect on these people. The opioid effect of gluten is caused by
gluten exorphines and
gliadorphin. These are peptides formed in the digestion of gluten. See more at
gluten-free, casein-free diet. Another condition which may cause one to follow a gluten-free diet is
dermatitis herpetiformis.
Gluten is found in most cereals (e.g.,
wheat,
rye and
barley) and their end products. No gluten is contained in
rice (even the misnamed glutinous rice),
soybean (soya),
maize (corn),
buckwheat, and
sunflower seeds, for example.
Oats and
Teffs do not contain gluten, but are usually grown directly adjecent to, and/or milled on the same equipment as, other grains that do, and so are commonly contaminated.
Amaranth contains no gluten.
Many people who are unable to digest gluten and thus avoid wheat are able to digest kamut or
spelt, though both are unsuitable for those with celiac.
See also
Category:nutrition
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