Gluten: Advantages and Disadvantages of Gluten
Although gluten contains lipids (5 to 10%), carbohydrates and minerals, most of its constituents are protein compounds (75 to 85%). More specifically, it is the insoluble protein fraction that obtain while removing the starch and soluble constituents of the cereal grain. This protein complex can be divided into two large fractions by their solubility into water/alcohol solutions: soluble prolamins and insoluble glutenins. Here are the Advantages and Disadvantages of Gluten.… Read More »Gluten: Advantages and Disadvantages of Gluten