Rye bread without wheat

Rye bread without wheat the food made from gluten, see Seitan. Gluten is a structural protein naturally found in certain cereal grains. Gluten can trigger adverse, inflammatory, immunological, and autoimmune reactions in some people.

The formation of gluten affects the texture of the baked goods. Gluten’s attainable elasticity is proportional to its content of glutenins with low molecular weights, as this portion contains the preponderance of the sulfur atoms responsible for the cross-linking in the gluten network. The “chewiness” increases as the dough is kneaded for longer times. The strength and elasticity of gluten in flour is measured in the baking industry using a farinograph.

This gives the baker a measurement of quality for different varieties of flours when developing recipes for various baked goods. In industrial production, a slurry of wheat flour is kneaded vigorously by machinery until the gluten agglomerates into a mass. This flour-like powder, when added to ordinary flour dough, may help improve the dough’s ability to increase in volume. The resulting mixture also increases the bread’s structural stability and chewiness. Gluten is often present in beer and soy sauce, and can be used as a stabilizing agent in more unexpected food products, such as ice cream and ketchup.

Gluten is also used in cosmetics, hair products and other dermatological preparations. The gluten peptides are responsible for triggering gluten-related disorders. The toxic peptides are those capable of directly affecting cells and intestinal preparations in vitro, producing cellular damage in vivo and eliciting the innate immune response. The immunogenic peptides are those able to activate T cells in vitro. At least 50 epitopes of gluten may produce cytotoxic, immunomodulatory, and gut-permeating activities. As of 2017, gluten-related disorders were increasing in frequency in different geographic areas. Medical animation still showing flattened intestinal villi.