Triticeae glutens proteins and the level of subcomponents, with bread wheat having the highest protein content and a complex mixture of proteins derived from 3 grass species ("Aegilops speltoides", "Aegilops tauschii strangulata", and "Triticum monococcum"). Triticeae seed proteins fall into four groups: Of these proteins the last two, prolamin (in wheat – gliadin) and glutelin (in wheat – glutenin) form the classically defined gluten components in wheat. Triticeae glutens are primarily important to a developing definition 'gluten-free' in dietary treatments for gluten sensitivity which are intended to exclude pathogenic proteins from the diet of susceptible individuals (namely coeliac disease). The poisonous motifs
Pasta pasta. The dried pasta is then packaged: Fresh pasta is sealed in a clear, airtight plastic container with a mixture of carbon dioxide and nitrogen that inhibits microbial growth and prolongs the product's shelf life; dried pastas are sealed in clear plastic or cardboard packages. Gluten, the protein found in grains such as wheat, rye, spelt, and barley, contributes to protein aggregation and firm texture of a normally cooked pasta. Gluten-free pasta is produced with wheat flour substitutes, such as vegetable powders, rice, corn, quinoa, amaranth, oats and buckwheat flours. Other possible gluten-free pasta ingredients may include hydrocolloids to improve