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) rehydrated to form the gluten and then cooked. Seitan produced from wheat flour is a longer process. First a dough is made by hydrating the flour, then the dough is kneaded under running water to remove the starch from the dough, leaving only the gluten. The gluten is then cut into pieces and cooked via steaming, boiling, frying, or other methods. Wheat gluten is used both as a protein source and binding ingredient in pet foods. Wheat gluten from China adulterated by melamine was blamed as the cause of the 2007 pet food recalls. Wheat gluten (food) Wheat gluten is