Definitions

gluten

gluten

[gloot-n]

Gluten is formed through the blend of several diverse proteins and is found in most wheat and grain products. Gluten is also an additive that is used in many other food products, as it acts as a thickener and binder, adds flavor and also supplements protein value. Gluten enhances the texture and a typical chewy quality to baked goods and is often used in them.

The various grains that contain gluten include durum, semolina, barley and rye. Gluten is used as a thickener in soups as well as sauces such as ketchup, salad dressings and marinades. It is also used in spice blends, coffee, various dairy items, vinegars and some liquors for its flavor-enhancing properties. The texture of the final product depends on the amount of gluten added to the bread flour. Bread cannot be crumbly or flaky and gluten proteins bind the flour to give it density and elasticity. The texture of the final product depends on the amount of gluten added to the bread flour. Bread cannot be crumbly or flaky and gluten proteins bind the flour to give it density and elasticity. Gluten is often utilized on its own as a protein supplement and is found in products that are meat substitutes.

Some people suffer from gluten intolerance, which causes the body to react with an abnormal immune response when wheat or its proteins are eaten. Wheat allergy can result in symptoms such as hives, digestive problems and breathing difficulty. Research studies indicate that at least 5-10 percent of people suffer from some of gluten intolerance. The only way to manage gluten intolerance is to completely avoid gluten intake. The problems lies not just in eliminating such products, but also in finding alternative sources for the vitamins, minerals and fiber that are necessary for a nutritious diet.

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