What is gluten?
Q: What is gluten?
A: Gluten is a mixture of the proteins gliadin and glutenin found in wheat, rye, and barley.
Q: What part of the grain contains gluten?
A: Gluten is found in the endosperms of some grass-like grains such as wheat, rye, and barley.
Q: How much of the protein in wheat seed is made up of gliadin and glutenin?
A: Gliadin and glutenin make up about 80% of the protein contained in wheat seed.
Q: How can gliadin and glutenin be obtained from grains?
A: Gliadin and glutenin can be obtained from grains by washing away the starch in the grain.
Q: What is the importance of gluten as a food protein?
A: Gluten is an important source of food protein both in foods prepared directly from grains with gluten in them, and as an additive to foods that are low in protein.
Q: Which grains contain gluten?
A: Gluten is found in wheat, rye, and barley.
Q: Is gluten soluble in water?
A: Gluten is insoluble in water.
