About 11 results.

Gluten


Source: https://upload.wikimedia.org/wikipedia/commons/thumb/b/b3/Gluten_Sources.png/50px-Gluten_Sources.png

Description. Lang: en

Gluten (from Latin gluten, "to stick") is a group of proteins, called prolamins and glutelins, which occur with starch in the endosperm of various cereal grains. This protein complex supplies 75–85% of the total protein in bread wheat. It is found in related wheat species and hybrids, (such as spelt, khorasan, emmer, einkorn, and triticale), barley, rye, and oats, as well as products derived from these grains, such as breads and malts. 
Glutens, especially Triticeae glutens, have unique viscoelastic and adhesive properties, which give dough its elasticity, helping it rise and keep its shape and often leaving the final product with a chewy texture. These properties and its relative low cost are the reasons why gluten is so widely demanded by the food industry and for non-food uses.Prolamins are, by convention, referred to with different names dependent on the grain from which they are sourced. When found in wheat, prolamins are referred to as gliadins; in barley, they are referred to as hordeins; in rye, secalins; and in oats, avenins. These protein classes are collectively referred to as "gluten". Similarly, glutelins found in wheat are typically called glutenins. True gluten is limited to these four grains. (The storage proteins in maize and rice are sometimes called glutens, but they differ from true gluten.)

Gluten can trigger adverse inflammatory, immunological and autoimmune reactions in some people. Gluten can produce a broad spectrum of gluten-related disorders, including celiac disease in 1–2% of the general population, non-celiac gluten sensitivity in 6–10% of the general population, dermatitis herpetiformis, gluten ataxia and other neurological disorders. These disorders are treated by a gluten-free diet.


Description provided by Wikipedia.

Entity Index

This is the list of all entities in this result page. Click an entity to go directly to the entity box.

Wiki Authority Control

Authority control is a method of creating and maintaining index terms for bibliographical material in a library catalogue. The links produced by the authority control template on Wikipedia go to authority control data in worldwide library catalogues.

Google Knowledge Graph

Gluten

Gluten

Food

  • Desc: Gluten is a group of proteins, called prolamins and glutelins, which occur with starch in the endosperm of various cereal grains. This protein complex supplies 75–85% of the total protein in bread wheat.
  • Wiki: https://en.wikipedia.org/wiki/Gluten
  • Type: Thing
  • Result Score: 5659.84
Wheat gluten

Wheat gluten

Food

  • Desc: 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.
  • Wiki: https://en.wikipedia.org/wiki/Wheat_gluten_(food)
  • Type: Thing
  • Result Score: 3716.20

Gluten-free bread

Food

  • Type: Thing
  • Result Score: 377.63

Glutenin

Protein

  • Desc: Glutenin is a major protein within wheat flour, making up 47% of the total protein content. The glutenins are protein aggregates of high-molecular-mass and low-molecular-mass subunits with molar masses from about 200,000 to a few million, which are stabilized by intermolecular disulfide bonds, hydrophobic interactions and other forces.
  • Wiki: https://en.wikipedia.org/wiki/Glutenin
  • Type: Thing
  • Result Score: 305.23
James L. Brooks

James L. Brooks

American director

  • Desc: James Lawrence Brooks is an American director, producer and screenwriter, who helped create a string of acclaimed productions in television and the movies, including The Mary Tyler Moore Show, The Simpsons, Broadcast News, As Good As It Gets, and Terms of Endearment.
  • URL: http://www.graciefilms.com/
  • Wiki: https://en.wikipedia.org/wiki/James_L._Brooks
  • Type: Thing, Person
  • Result Score: 129.61
Gliadin

Gliadin

Protein

  • Desc: Gliadin is a class of proteins present in wheat and several other cereals within the grass genus Triticum. Gliadins, which are a component of gluten, are essential for giving bread the ability to rise properly during baking.
  • Wiki: https://en.wikipedia.org/wiki/Gliadin
  • Type: Thing
  • Result Score: 36.56
Major histocompatibility complex, class II, DQ alpha 1

Major histocompatibility complex, class II, DQ alpha 1

Gene

Glutinous rice

Glutinous rice

Rice

  • Desc: Glutinous rice is a type of rice grown mainly in Southeast and East Asia, Northeastern India and Bhutan which has opaque grains, very low amylose content, and is especially sticky when cooked. It is widely consumed across Asia.
  • Wiki: https://en.wikipedia.org/wiki/Glutinous_rice
  • Type: Thing
  • Result Score: 22.28

Gluten

Song by John Pinette

  • Type: Thing
  • Result Score: 7.00

Gluten!

Play by Stephen Kaliski

  • Type: Thing, Book
  • Result Score: 7.00
Try searching in other languages: en - it - fr - de - es - pt
Entities Finder | Cluster.army | Keyword Tool | URLs Match | Cache index

This process used 20 ms for its computations It spent 0 ms in system calls .