Gluten is a molecule unique to certain plants, and it is a key component of traditional baking. Gluten consists of two smaller proteins called glutenin and gliadin. When mixed with water, these two proteins combine to form gluten. Gluten is a stretchy substance that holds carbon dioxide in baked goods and gives these goods their texture and structure. Gluten is found in these products:
Barley
Bulgur
Durum
Einkorn (a wild wheat species)
Hand lotion
Kamut (an ancient relative of wheat)
Paste glue
Play-Doh
Prescription medicines
Rye
Semolina
Spelt (an ancient species of wheat)
Triticale (a hybrid of wheat and rye)
Wheat
Wheat pasta
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Source:http://www.dummies.com/how-to/content/what-is-gluten-why-does-it-matter-to-baking-and-wh.html
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