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
Wheat gluten (food) a chain of restaurants, to produce vegetarian sandwiches. In North America, there are several brand-name meat alternatives, which are used in the restaurant and food service markets. A powdered form of wheat gluten is produced and sold as an additive for baking or used to make seitan. Vital wheat gluten is nearly all gluten and almost no starch. When used as an additive in baking, its purpose is to add elasticity to flours that would otherwise be low in gluten, such as whole wheat flour or rye. It improves the rise of the raw dough and also improves the texture