Gluten | Wikipedia audio article
Channel: wikipedia tts
Date: 2018-12-10

This is an audio version of the Wikipedia Article:
Gluten


00:01:37 1 Preparation
00:03:09 2 Uses
00:03:18 2.1 Bread products
00:05:16 2.1.1 Added gluten
00:05:52 2.2 Imitation meats
00:06:23 2.3 Other consumer products
00:07:02 3 Adverse reactions
00:07:58 3.1 Celiac disease
00:10:36 3.2 Non-celiac gluten sensitivity
00:12:36 3.3 Wheat allergy
00:13:27 3.4 Gluten ataxia
00:14:43 4 Labeling
00:14:51 4.1 International standards
00:15:13 4.2 Brazil
00:15:29 4.3 Canada
00:15:56 4.4 European Union
00:16:41 4.5 United States
00:17:24 5 See also



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SUMMARY
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Gluten (from Latin gluten, "glue") is a composite of storage proteins termed prolamins and glutelins that is stored together with starch in the endosperm (which nourishes the embryonic plant during germination) of various cereal (grass) grains. It is found in wheat, barley, rye, oats and related species and hybrids (such as spelt, khorasan, emmer, einkorn, triticale, kamut, etc.), as well as products derived from these grains (such as breads and malts). Glutens, and most especially the Triticeae glutens, are appreciated for their viscoelastic properties, which give dough its elasticity, helping it rise and keep its shape and often leaving the final product with a chewy texture.
Wheat, barley, rye and oat prolamins are respectively known as gliadins, hordeins, secalins and avenins; these protein classes are often collectively referred to as gluten. Wheat glutelins are called glutenin. True gluten is limited to the grains listed above. The storage proteins in maize and rice are sometimes called glutens, but they differ from true gluten.

In a small part of the general human population, gluten can trigger adverse autoimmune reactions responsible for a broad spectrum of gluten-related disorders, including coeliac disease, non-coeliac gluten sensitivity, gluten ataxia and dermatitis herpetiformis. People with these conditions often practice gluten-free diets. The occurrence of oat avenin toxicity depends on the oat cultivar consumed, because the immunoreactivities of toxic prolamins are different among oat varieties. Also, many oat products are cross-contaminated with other gluten-containing cereals.