What is the interaction between gluten network, proteins, fat and flour in the formation of dough making? it's also related to air as well. but i don't kno the links between all these terms.
Thank you
2007-06-01 17:35:30 · 5 answers · asked by aShLi 1 in Science & Mathematics ➔ Chemistry
Gluten is what makes bread "spongy" and holds it together. Wheat and other cereal grains have two different proteins that combine when they are cooked. The combined protein is called gluten, and it cannot be digested by people with celiac disease. We get all sorts of nasty symptoms if we eat it.
2007-06-04 06:19:17 · answer #1 · answered by mcmufin 6 · 0⤊ 0⤋
I know this much:
Gluten is a protein that naturally occurs in wheat, rye and barley (which makes the food its in a carb but gluten itself is a protein.) Gluten is not in the air.
All I know about gluten is to AVOID it bc I have Celiac Disease, an autoimmune diesae in which I cant eat gluten.
Best of luck, sorry I wasnt more helpful!
2007-06-03 12:28:57 · answer #2 · answered by Glutenfreegirl 5 · 0⤊ 0⤋
Did you already tried using Paleo Recipe Book program? Proceed to this site : http://Access.PaleoFoodGuides.com . This is able to completely guide everyone!
2014-08-05 08:56:22 · answer #3 · answered by Anonymous · 0⤊ 0⤋
I would imagine that most organic food shops would carry them, also, most bulk food shops should have them as well.
2016-04-01 10:47:08 · answer #4 · answered by Anonymous · 0⤊ 0⤋
gluten is basically carbohydrate.
2007-06-02 19:40:55 · answer #5 · answered by ag_iitkgp 7 · 0⤊ 0⤋