Commercially milled wheat was stripped of the bran and germ (fiber and nutrients) leaving th e endosperm (starch and gluten) component to produce white flour. The full fiber, vitamin, antioxidant and nutritional profile attributable to whole wheat were routine ly available with all products. Prior to the invention of large scale industrial milling of wheat, the whole wheat seed was freshly ground into flours or other cooking forms fo r immediate human consumption. Wheat Hybrids: Significantly Higher in Gluten
The gluten among grains differs in the prolamin they contain: wheat’s prolamin is gliadin, barley’s prolamin is hordein, rye’s prolamin is secalin. Gluten is composed of a prolamin and a glutelin.
Gluten is a protein composite present in the endosperm (starchy) component of the cereal grains of the triticeae family of grains (barley, bulgur wheat, durum, einkorn, farro, graham, kamut, rye, semolina, spelt and triticale). Gluten Sensitivity: Symptoms to Look for and Available Testing
0 kommentar(er)
