Category:Gluten
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English: Gluten is a protein found in wheat and related grains, which provides elasticity in bread. A significant portion of the population have an allergic reaction to the protein, which has prompted the production of gluten-free food products. The protein is conversely used as a substitute for animal protein in some vegan foods, and has been consumed historically in Asia as seitan. Bakers will add extra gluten to bread, or use high-gluten wheat, for some products, to improve their texture.
protein composite found in wheat and related grains, including barley and rye | |||
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Instance of | group or class of proteins, adhesive | ||
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Subclass of | protein | ||
Part of | wheat flour, barley flour, rye flour | ||
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Subcategories
This category has the following 6 subcategories, out of 6 total.
Media in category "Gluten"
The following 16 files are in this category, out of 16 total.
- De-Gluten.oga 0.8 s; 16 KB
- Dehnungsprobe-Weizenkleber.jpg 2,947 × 1,376; 1.56 MB
- Fried gluten balls.jpg 2,592 × 1,944; 2.09 MB
- Gluten digestion.PNG 524 × 358; 17 KB
- Gluten och jäsprocessen.ogv 5 min 51 s, 256 × 192; 4.79 MB
- Gluten Sources.png 528 × 290; 382 KB
- Gluten.svg 244 × 234; 226 KB
- Gluteno.ogg 0.7 s; 7 KB
- Glutomatic.jpg 4,128 × 2,322; 2.29 MB
- Japanese Wheat gluten Fu.JPG 3,088 × 2,752; 7.25 MB
- Nl-gluten.ogg 1.4 s; 17 KB
- Pan de Gluten.JPG 800 × 600; 116 KB
- Que es el gluten y en que cereales se encuentra.jpg 350 × 191; 81 KB
- Que es el gluten.jpg 652 × 368; 107 KB
- 烤麸.jpg 4,128 × 3,096; 1.26 MB