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Gluten; as mentioned in Wikipedia
Topic Started: Oct 7 2006, 11:14 PM (384 Views)
Alwaysbelieve1
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Gluten is the name of the insoluble protein in wheat. All breads made with wheat flour will have an amount of gluten in them already. Each brand of flour has a different amount of gluten in it, varying depending on the hardness of the wheat used to make the flour.

Gluten is an amorphous ergastic protein found combined with starch in the endosperm of some cereals, notably wheat, rye, and barley. It constitutes about 80% of the proteins contained in wheat, and is composed of the proteins gliadin and glutenin.

Gluten is responsible for the elasticity of kneaded dough, which allows it to be leavened, as well as the "chewiness" of baked products like bagels. It is the glutenins (specifically, high molecular weight glutenins) that are especially critical to gluten quality.

If you eat gluten-free or are considering going gluten-free here is a great website: http://www.glutensolutions.com/
Train Hard- Train Smart & Set Your Own Standard!

www.bobgarontraining.com
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Thunderstruck740
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Whats wrong with gluten? Is it the insoluble proteins, and if it is whats wrong with them?
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Alwaysbelieve1
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Thunderstruck740
Nov 5 2006, 01:38 AM
Whats wrong with gluten? Is it the insoluble proteins, and if it is whats wrong with them?

Many people are allergic to wheat and such symptoms as constipation, irregular bowel syndrome, insomnia, depression to name a few may occur.

I encourage you to check out the website I posted. It has a lot of great info.
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