1、Low gluten wheat flour
2、High gluten wheat flour
3、five spiced wheat gluten
4、Seitan (gluten based meat substitute).
5、frog's legs with fried gluten balls
6、People with celiac disease cannot process gluten.
7、The results indicated that middle-gluten wheat occupied a main place in Shaanxi wheat resources. Strong-gluten wheat and weak-gluten wheat were miner.
8、No added suger, starch, yeast gluten, flavour or preservatives.
9、If you are sensitive or allergic to gluten, relax!
10、Method for determination of dry gluten in flour
11、In those with gluten allergies, the immune system mistakenly identifies gluten, a protein found in wheat, as a hostile invader.
12、Some gluten-free flours are low in protein, because they have had the gluten removed, which is itself a protein.
13、Optimization of enzymatic hydrolyzed conditions of wheat gluten by neutrase
14、Their action involves protein hydrolysis, i.e., gluten-protein endo-hydrolysis.
15、Gluten intolerance is caused by an abnormal immune response to gluten, the major protein in wheat and some other grains.
16、Effects of Different Application Ratio of N, P and K Fertilizer on Grain Yield and Quality of Medium-gluten Wheat and Weak-gluten Wheat;
17、The survey found most gluten-free products in supermarkets – such as gluten-free bread and biscuits – are higher in fat than the equivalent standard products.
18、To improve its functional properties gluten was modified by glycosylation followed by microbial transglutaminase (MTGase) deamidation with increasing polar groups on gluten.
19、The kitchen manager songzi yang said, " gluten protein is made by washing gluten flour dough. with only a little effort, it can be made at home."
20、A gluten-free diet is recommended for those who test positive for celiac.
21、Preparation and properties of biodegradable plastics prepared by using corn gluten meal
22、The most common culprits are gluten, lactose, and nuts – i.e dairy, wheat/bread items, nuts.
23、Cut pasty in strips, put gluten, vegetable oil and endive sprout with the pasty.
24、The presence of gluten or lactose should clearly be mentioned on the label.
25、A study was done on the problems such as the relatively low yield, low purity and dark color of the corn-gluten foaming powder produced by means of hydrolyzing corn gluten with alkali.
26、There is sensitivity to gluten, which contains the protein gliadin, found in cereal grains wheat, oats, barley, and rye.
27、Effect of Alternating Irrigation on Grain Yield Quality and Water Use Efficiency of Strong-gluten Winter Wheat
28、It also has good quality characters, such as high gluten content, longer development time and longer stability time.
29、"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. "
