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Article: Wheat gluten. (Environment).(Brief Article)
- Article from:
- Chemistry and Industry
- Article date:
- January 7, 2002
- Author:
CopyrightCOPYRIGHT 2002 Society of Chemical Industry. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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PR Shewry & AS Tatham
Cambridge: Royal Society of Chemistry, 2001
Around 10 000 years ago, in what is now Iran and Iraq, wild forms of wheat were first cultivated instead of being gathered from natural stands. In 2001. world wheat production was 576Mt. exceeded only by maize among the cereals. Gluten is probably the main reason for the importance of wheat, together with the remarkable adaptability of the wheat plant, which grows widely on every continent -- except Antarctica.
Gluten is the protein structure that forms in wheat flour when dough is mixed -- it stretches, yet resists breaking sufficiently to form the expanded mass characteristic of ...