| gluten |
A protein found in wheat, rye, barley and oats that provides cohesiveness in flour for baking.
출처: www.chowbaby.com/10_2000/glossary/glossary.asp
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|---|---|
| gluten |
The protein in flour which, gives the dough elasticity and strength.
출처: thefoody.com/glossary/glossaryg.html
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| glutathione |
A tri-peptide, made from glutamic acid, cysteine, and glycine. It is the major anti-oxidant species in cells, and along with cysteine, it is critical for binding and detoxifying heavy metals. Levels of GSH are low in autism and the ratio of GSH to its oxidized form (GSSG) is low, indicating the presence of oxidation stress. GSH is also required for synthesis of methyl B12, so low levels can contribute to reduced methionine synthase activity.
출처: www.thoughtfulhouse.org/0405-conf-glossary.htm
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| gluten |
The proteins found in the plant kingdom subclass of Monocotyledonae, the grass family of wheat, oats, barley, rye, and triticale. Derivatives of these grains include malt, grain starches, hydrolyzed vegetable/plant proteins, textured vegetable proteins, grain vinegar, soy sauce, grain alcohol, flavorings, and the binders and fillers found in vitamins and medications. Like casein, gluten breaks down into molecules with opioid traits, called gluteomorphine. ...
출처: www.thoughtfulhouse.org/0405-conf-glossary.htm
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| gluten |
A protein contained in wheat and other cereals that are made into flour. Gluten is responsible for helping bread dough or batter to rise. Different flours contain different amounts of gluten. Bread flour has a high gluten content which creates an elastic bread dough; low-gluten flour is softer and less stretchy, making it better suited for cakes.
출처: wgby.org/localprograms/onthemenu/pages/recipes/glo...
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