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) observed a week of vegetarianism each year. "Miàn jīn" is often deep fried before being cooked in Chinese cuisine, which confers a crispy rind that enhances the texture of the gluten. There are three primary Chinese forms of wheat gluten. Oil-fried gluten (, "yóu miàn jīn") is raw gluten that has been torn into small bits, then deep-fried into small puffy balls of around 3–5 cm in diameter and sold as "imitation abalone". They are golden brown in color, and braised or boiled in a savory soup or stew before eating. They are frequently paired with "xiang gu" (black mushrooms).