Anagram & Information om | Engelska ordet GLUTEN

Exempel på hur man kan använda GLUTEN i en mening

• The term gluten usually refers to the elastic network of a wheat grain's proteins, gliadin and glutenin primarily, that forms readily with the addition of water and often kneading in the case of bread dough.
• Coeliac disease (British English) or celiac disease (American English) is a long-term autoimmune disorder, primarily affecting the small intestine, where individuals develop intolerance to gluten, present in foods such as wheat, rye and barley.
• Amylase/trypsin inhibitor, a substance that inhibits the enzymes amylase or trypsin (see Non-celiac gluten sensitivity).
• A gluten-free casein-free diet (GFCF diet), also known as a gluten-free dairy-free diet (GFDF diet), is a diet that does not include gluten (found most often in wheat, barley, and rye), and casein (found most often in milk and dairy products).
• When a dough or batter is mixed, the starch in the flour and the water in the dough form a matrix (often supported further by proteins like gluten or polysaccharides, such as pentosans or xanthan gum).
• Chapati dough is typically prepared with flour and water, kneaded with the knuckles of the hand made into a fist and left to rest for at least 10 or 15 minutes to an hour for the gluten in the dough to relax.
• Some types of wheat gluten have a chewy or stringy texture that resembles meat more than other substitutes.
• The United Kingdom's NHS recommends withholding foods including those "that contain wheat, gluten, nuts, peanuts, peanut products, seeds, liver, eggs, fish, shellfish, cows' milk and soft or unpasteurised cheese" until a baby is six months old, as they may cause food allergies or make the baby ill.
• They are Ovo-vegetarian (not Lactarian or vegan as they contain egg whites), and contain no gluten, dairy, cholesterol, or sulfites.
• A gluten-free diet (GFD) is a nutritional plan that strictly excludes gluten, which is a mixture of prolamin proteins found in wheat (and all of its species and hybrids, such as spelt, kamut, and triticale), as well as barley, rye, and oats.
• DATEM (diacetyl tartaric acid ester of mono- and diglycerides, also E472e) is an emulsifier primarily used in baking to strengthen the gluten network in dough.
• Spelt contains gluten, and is therefore suitable for baking, but this component makes it unsuitable for people with gluten-related disorders, such as celiac disease, non-celiac gluten sensitivity, and wheat allergy.
• Apart from the sourdough preparation, the loaves must not be leavened for too long, or else the taste can become excessively sour, with the relatively pungent acetic acid taking the lead over milder-tasting lactic acid, and enzymes can cause the gluten (protein structure) and starches to degrade and collapse, creating cavities or dense lumps inside the bread or even causing it to shrink during or after baking.
• His work included papers on the quantity of nitrogen in different foods, the amount of gluten in different wheats, investigations on the question whether plants can assimilate free nitrogen from the atmosphere (which he answered in the negative and propose the basis of what became known as the nitrogen cycle), the respiration of plants, the function of their leaves, the action and value of manures and chemical fertilizers, and other similar subjects.
• The products are said to be organic, natural, gluten free, and certified cruelty-free by People for the Ethical Treatment of Animals (PETA).
• Bread machines generally do not deal well with non-wheat flours, so any recipe that requires a substantial addition of a grain such as rye or corn that lacks gluten will prove difficult at best in a bread machine, as will any dough with unusually large amounts of liquid (such as ciabatta).
• During this period, Nestle Purina voluntarily recalled some of its Alpo Prime Cuts in Gravy products in the US that contained wheat gluten from China contaminated with melamine.
• There are several artificial pollen diets available for honeybees that incorporate a variety of ingredients like soy, corn gluten, yeast, egg, or milk protein, but they often fail to provide the essential macronutrients (such as lipids and proteins), micronutrients (vitamins and minerals), and antioxidants needed by honeybees to thrive.
• As khorasan wheat contains gluten, it is unsuitable for people with gluten-related disorders, such as celiac disease, non-celiac gluten sensitivity and wheat allergy sufferers, among others.
• The nature of the QAI certification protocols ensures prevention of contamination and co-mingling, critically important for those with allergies to gluten and gluten-intolerance.

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