![]() Processed grain-based products: crackers, bread, breadcrumbs, pasta, seitan, wheat-containing soba noodles, some veggie burgers and other meat substitutes, cookies, pastries.Grains: whole wheat, wheat bran, barley, rye, triticale, spelt, kamut, couscous, farro, semolina, bulgur, farina, einkorn, durum, wheat germ, cracked wheat, matzo, mir (a cross between wheat and rye).Gluten may be found in a variety of whole and processed foods, including: It performs a variety of beneficial functions in bread products, but those with celiac disease cannot tolerate it. Gluten is a group of various proteins found in certain grains. In bread, for instance, gluten proteins form an elastic network that stretches and traps gas, allowing the bread to rise and retain moisture.īecause of these unique physical properties, gluten is also frequently added to processed foods to improve texture and promote moisture retention. It gives many grain-based foods their soft chewy texture ( 3). In foods, gluten has a variety of functional culinary benefits. For instance, glutenins and gliadins are the prolamins in wheat, secalins are found in rye, and hordeins are found in barley ( 3). Many prolamins fall under the gluten umbrella, but they’re most commonly identified by the specific grains in which they’re found. ![]() Gluten is a family of storage proteins - formally known as prolamins - that are naturally found in certain grains, such as wheat, barley, and rye ( 3). ![]()
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