1. Strong wheats contain a large amount of good-quality gluten providing an elastic dough which rises well for baking bread.

2. Non-immunised mice on a gluten free diet served as controls.

3. It will have an open gluten network, a nutty flavor, and a wonderful character.

4. Notice the gluten network holding the golden polenta nuggets and pieces of brown rice and flecks of bran.

5. Hardness refers to gluten and protein, which form the cell structure of the dough.

6. This lets the gluten relax and then the dough should be more compliant.

7. Compliance and response to a gluten free diet were assessed at each visit by careful questioning.

8. The development of the gluten free diet was based on these discoveries.

9. The gluten should be providing a stretchable medium in which the dough can sustain its rise and hold its dome.

10. The gluten is in the process of setting and the crust is deceptively crisp, hiding the immature bread within.

11. Many people react adversely to gluten, present in wheat flour.

12. Gluten develops elasticity in a dough.

13. People with celiac disease cannot process gluten.

14. The contents of pentosan, protein, wet gluten, Zeleny volume and 1000 kernel weight of 77 winter wheat varieties planted in north China were investigated.

15. CONCLUSION : Gluten sensitivity is not associated with MS in Iran.

16. A new improved vital gluten quality testing method was developed.

17. In 20, the biopsy was repeated and showed improvement after the beginning of a gluten free diet.

18. The mode of presentation, laboratory findings, and compliance and response to a gluten free diet were assessed.

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19. This is unsatisfactory because these patients can both manage and respond to a gluten free diet.

20. Group 3 comprised biopsies from patients previously diagnosed as having coeliac disease who admitted not adhering to a gluten free diet.

21. Cake flour, which is milled from a soft wheat, has a finer texture and a lower gluten content.

22. This viewpoint is also corroborated by the brisk response of rectal mucosa to local gluten infusion.

23. More whole wheat usually means a slightly heavier bread that has a tighter gluten network but is perfectly satisfy-ing.

24. Fifteen of the untreated patients were re-evaluated after six and 12 months of gluten free diet.

25. Just the opposite is true with cake, muffin or quick-bread recipes where too much gluten will toughen the finished product.

26. A: All-purpose flour is a blend of hard and soft wheats and has a higher gluten content than cake flour.

27. The computerised image analysis showed that there is no architectural difference between gluten sensitivity and disease control rectal mucosae.

28. In this study the antigliadin antibody-IgG test was often abnormal on gluten free diet and showed almost no correlation with the microchallenge.

29. The starch - containing cells may also contain amorphous protein known as gluten.

30. It is assumed that this is due to the ions masking the repulsion between one charged gluten protein molecule and another of like charge.

31. Does not contain wheat, soy, gluten, milk, casein, sodium caseinate, egg, artificial coloring, artificial flavoring or preservatives.

32. Celiac disease is an often-undiagnosed autoimmune disease triggered by gluten in wheat-containing foods.

33. Result suggested that wheat breeder should breed new varieties with not higher gluten content, but higher starch content, good noodle color stability and resistant pre-harvest sprouting.

34. Various products can be obtained such as corn starch, corn oil, dextrins, corn syrup, high fructose corn syrup, corn oil meal, dextrose and corn gluten can be developed after wet milling.

35. This article studied the effect of the amount of gluten on the quality of quick-frozen steamed bread including specific volume, soft degree and total score.

36. The best form of treatment for celiac disease is a gluten free diet and studies have shown that avoiding gluten can help celiacs remain symptom free.

37. Wet and dry gluten content, S. G S and protein content were controlled by GCA effect.

38. Zein and purified from corn gluten and it is suitable for use in foods and pharmaceuticals.

39. To improve its functional properties gluten was modified by glycosylation followed by microbial transglutaminase (MTGase) deamidation with increasing polar groups on gluten.

40. The medical condition caused by eating gluten and lead to damage of the intestinal lining and inflammation is called Coeliac Disease.

41. In this test, the best addition of wheat gluten is 4 %.

42. Corn Gluten Meal ( CGM ) is a by - product of a corn starch plant.

43. The corn protein foam powder was prepared by using corn gluten powder as the main material through the deliquescence of amylase, hydrolysis, discolor, deodorizing and drying.

44. The compound protein feed which was compounded by corn gluten meal, cottonseed meal, DDGS and rapeseed meal as the main raw material substitute in the soybean meal of the basal diet completely.

45. Removing foods containing these grains from the diet will cause this gluten - sensitive enteropathy to subside.

46. The extractions of glutenin and gliadin from vital wheat gluten were investigated.

47. Corn gluten meal(CGM), a co-product of corn wet milling, is available widely. Because of its low price, it can be refined to enhance its value.

48. However , protein content and gluten content also influenced biscuit baking.

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49. The production , properties, research and application of wheat gluten are reviewed in this paper.

50. Corn gluten meal (CGM), a co-product of corn wet milling, is available widely. Because of its tow price, it can be refined to enhance its value.

51. A new type of food additivecorn protein foam powder was prepared by using corn gluten powder as the main material through the processes of enzymolysis, hydrolysis, discolor, deodorizing and drying.

52. Acid modification of gluten and its application in the aquosity coating were researched in this article.

53. The curly noodles make a great finger food for gluten free toddlers.

54. Cold noodles are served after they are mixed with gluten, bean sprouts, sliced cucumber, chill oil, soy sauce, vinegar, and garlic sauce.

55. The current water extractor is gluten flour produces the widespread application drying apparatus.

56. Protein processing factory are specializing in the production of corn gluten feed manufacturers.

57. People who have celiac disease cannot tolerate gluten, a protein in wheat, rye, and barley.

58. Thanks to the increased awareness of celiac disease and gluten intolerance, there are more gluten free foods available than ever before.

59. A gluten - free diet is recommended for those who test positive for celiac.

60. Wheat flour, wheat starch, wheat gluten and middlings are all good quality natural binders for aquatic feed pelleting.

61. The established effects of gluten range from allergies and coeliac disease to varying degrees of digestive discomfort.

62. So STV or RPL could be applied to determine the gluten strength conveniently.

63. How did the melamine wind up in the wheat gluten? Investigators still don't know.

64. Gluten and acid orange juice can also help restore tanning the skin.

65. Perhaps the best known of this other group is coeliac disease, an allergy to proteins present in the gluten of wheat, barley and rye.

66. In this article , succinylated wheat gluten was used in cake.

67. In order to obtain the wheat peptides , vital wheat gluten hydrolyzed by pepsin in this experiment.

68. How did the melamine wind up in the wheat gluten?

69. The results suggest that it is feasible to use corn gluten feed and corn germ feed in the diet of growing and fattening pigs as protein supplement.

70. Some people without celiac disease say they feel better when they avoid gluten. But many scientists question if this is really true.

71. The tainted wheat gluten was reportedly found in food for dogs and cats in North America.

72. It is important to use good hard wheat and good weak wheat varieties to improve the middle gluten wheat with poor quality in whe...

73. Dairy, gluten, soy, eggs, yeast , wheat, corn, alcohol(), color or artificial sweeteners.

74. Containsalcohol, yeast, wheat , gluten, corn, soy, milk or egg.

75. This paper provides the mechanisms and research progress of food additives, such as monoglyceride fat, transglutaminase, gluten, gum Artemisia, potato starch.

76. The conclusion is drawn that the trait of winter wheat in this area is better and the proteid, wet gluten and sedimentation value are higher than the whole country's average level.

77. They are absolutely suitable for the vegetarian, low - allergen, and non - sugar, starch, salt, lactose, yeast and gluten.

78. Cardamon, which is found in India, has been used successful in treating Celiac disease, which is an intolerance to gluten found in most breads.

78. is a online sentence dictionary, on which you can find excellent sentences for a large number of words.

79. Celiac patients develop an inflammation of the small bowel in reaction to gluten, whereas there is no specific known autoantigen for Crohn's disease.

80. Different wheats have varying amounts of gluten but plain flour on the market can be used for bread making, cakes and biscuits.

81. For improving functionalities of wheat gluten protein, its physical modification by ultrasonic was studied.

82. Free OfArtificial colors, preservatives, common allergens, yeast, wheat, soy, gluten and milk.

83. Lemon Zest cookies are gluten free and made with lovely real lemon flavor.

84. And if the wheat gluten was , officials said, it wouldn't have been tested for melamine.

85. This paper reports preparation process of high Fischer ratio oligopeptides from corn gluten meal ( CGM ) by subtilisin and carboxypeptidase from Aspergillus oryzae in brief.

86. The low molecular weight glutenin subunit ( LMW - GS ) is the main component of wheat gluten.

87. Some cases of the arthritis respond to a gluten - free diet.

88. Wheat gluten quality is an important factor of wheat processing suitability and has been a focus subject in the field of wheat quality genetic improvement research.

89. Ceratin people are sensitive to gluten ( celiac disease) and must have a gluten-free diet.

90. The processing conditions such as temperature, pressure, time and cosolvent solution for the extraction of carotenoids from corn gluten meal by supercritical fluid extraction were studied.

91. Buy: Soy Sauce, Vermicelli, Prawn Crackers, Wine, Egg noodle, Mixed containers of seed peanuts, Tinned Fruits, Organic and Gluten free Products.

92. The agency says it is also testing all shipments of wheat gluten from China.

93. The strong gluten bread wheat cultivar Zhongyou 9701 and loam soil were used to study the effect of different fertilizer combinations on yield and quality.

94. So one theory is that it may have been added to the wheat gluten on purpose.

95. Food allergy should not be confused with 'food intolerance', of which the best-defined with an immunological component is the gluten intolerance syndrome coeliac disease.

96. Scope of application: pui Bushen million Huoxue Tongluo, strong gluten Zhuanggu , Shengji Flaccidity vibration,[http:///gluten.html] longevity.

97. Plot-experiments were carried out to study the quality stability of strong gluten bread wheat cultivar longmai26.

98. Corn gluten feed is the tailings of cornstarch factory, which contains about 30% of protein (dry basis).

99. It is the gliadin component of gluten which is responsible for coeliac disease.

100. Chemical weed killers or natural treatments like corn gluten can suppress weed growth.

101. Wheat gluten acts as both thickener and coalescent in waterborne interior emulsion coatings.

102. It says : "An Outline Treatise of Medical Herbs" warm sweet chestnut, Yangwei spleen, kidneys, gluten of blood, bleeding effect, and medicinal value.

103. By means of compound factors test, the application of new flour gluten fortifier was studied.

104. Today most pasta is made from durum, which has a high gluten level that makes the dough easy to shape.

105. Free Of Gluten, casein, dairy, egg, yeast, wheat, corn, alcohol, artificial colorings, and sweeteners.

106. By means of compound factors test and three factors quadrat orthogonal test design, the new flour gluten fortifier were studied.

107. The sputamentum is too thick when may take orally or the injection gluten falls causes it dilution.

108. Cereal Trader Joes brand Gluten Free Granola is delicious and comes in 3 different varieties.

109. Celiac disease is caused by allergy to gluten, mainly found in wheat.

110. As a gelata ingredient in instant noodles it can raise its gluten tenacity and elasticity.

111. It is significant to make full use of corn gluten meal(CGM)with enzymolysis in that it contributes to produce biological active products with full nutrition, easy absorption and high added value.

112. The process of extracting maize yellow pigment from corn gluten was studied.

113. Edible films with desirable oxygen permeability can be prepared from wheat gluten under certain conditions.

114. Corn gluten meal ( CGM ) is difficult to dissolve in water.

115. Gluten casein, dairy, egg, yeast, wheat, corn, alcohol, artificial colorings, and sweeteners.