Gluten

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Ensaumples o soorces o gluten (sungatese frae top): high-gluten wheat flour, European spelt, baurley, rowed rye fluchts

Gluten (frae Laitin gluten, "glue") is a composite o storage proteins termed prolamins an glutelins[1] that is stored thegither wi stairch in the endosperm (that nourishes the embryonic plant in germination) o various cereal (grass) grains.

References[eedit | eedit soorce]

  1. Food and Drug Administration (January 2007). "Food Labeling ; Gluten-Free Labeling of Foods" (PDF).