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gluten
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gluten

Protein found in cereal grains, especially wheat and rye. Gluten enables dough to expand during rising. Sensitivity to gliadin, a type of gluten, gives rise to coeliac disease.



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? Mentioned in ? References in periodicals archive
 
nbsp;disease,' which is also called gluten sensitivity, gluten-sensitive enteropathy, celiac sprue, celiac sprue disease, or non-tropical sprue.
Gluten-free cuisine by Berkoff, Nancy / Vegetarian Journal
It has become a popular ingredient for use in developing novel cereal foods, especially for persons suffering from gluten sensitivity, such as celiac sprue and other chronic diseases.
Functional properties of extruded rice flours vary with processing ... by Emerging Food R&D Report
Some people experience gluten sensitivity without knowing it.
Gluten-free cuisine: is avoiding the protein better for us? by Allen, Kimberly Jordan / E
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