Search Results for: Oats
and glutelins , [ ] which occur with starch in the endosperm of various cereal grains. this protein complex supplies – % of the total protein in bread wheat . [ ] [ ] it is found in related wheat species and hybrids, (such as spelt , khorasan , emmer , einkorn , and triticale ), barley , rye , and oats
and often leaving the final product with a chewy texture. [ ] [ ] [ ] these properties and its relative low cost are the reasons why gluten is so widely demanded by the food industry and for non-food uses. [ ] prolamins in wheat are called gliadins ; in barley, hordeins ; in rye, secalins ; and in oats...
https://en.wikipedia.org/wiki/Gluten
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