Reference Terms
from Wikipedia, the free encyclopedia


Gluten is an amorphous ergastic protein found combined with starch in the endosperm of some cereals, notably wheat, rye, and barley.

It constitutes about 80% of the proteins contained in wheat, and is composed of the proteins gliadin and glutenin.

Note:   The above text is excerpted from the Wikipedia article "Gluten", which has been released under the GNU Free Documentation License.
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November 29, 2015

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