"Gluten" Quotes from Famous Books
 ... the exception of milk, do not yield carbohydrates. The grain that contains the most protein is wheat, and in the form in which protein occurs in this cereal it is called gluten, a substance that is responsible for the hardness of wheat. The gluten, when the wheat is mixed with water or some other liquid, becomes gummy and elastic, a fact that accounts for the rubbery consistency of bread dough. Cereals that contain no gluten do not make bread successfully. Next to wheat, rye contains protein in the greatest amount, ...
— Woman's Institute Library of Cookery, Vol. 1 - Volume 1: Essentials of Cookery; Cereals; Bread; Hot Breads • Woman's Institute of Domestic Arts and Sciences
... sure, animal albumins (beef, veal, mutton, pork, etc.) which we are offered in an alimentary flesh diet, resemble more nearly the structure of our own bodily albumins than do the gluten of bread or the albumin of vegetables. This fact seems actually the best support of the theory which affirms the superiority of the flesh over the vegetable diet. Such a remark is therefore well worth discussing by showing that the consequences which can be deduced from it are ...
— The Healthy Life, Vol. V, Nos. 24-28 - The Independent Health Magazine • Various
... coverings, and indicated the presence of various immediate principles (especially of azote, fatty and mineral substances which fill up the range of contiguous cells between them and the periphery of the perisperm, to the exclusion of the gluten and the starchy granules), as well as to the mode of insertion of the granules of starch in the gluten contained in the cells, with narrow divisions from the perisperm, and in such a manner that up to the point of working ...
— Scientific American Supplement No. 275 • Various
... ordinary varieties. In this respect they are well adapted to the plains at the eastern base of the Rocky Mountains. The only detriment is the lack of a steady market. Macaroni wheat has a very hard kernel and is rich in gluten. It is used mainly in the manufacture of macaroni paste, but in Europe, when mixed with three times its weight of ordinary soft wheat, it is much used in making flour. The small amount now grown in the United States is shipped mainly ...
— Commercial Geography - A Book for High Schools, Commercial Courses, and Business Colleges • Jacques W. Redway
... however soon set me right by taking up the root of a large reed or bulrush which grew in a dry lagoon hard by, and by showing me how the natives extracted from the rhizoma a quantity of gluten; and this was what they eat, obtaining it by chewing the fibre. They take up the root of the bulrush in lengths of about eight or ten inches, peel off the outer rind and lay it a little before the fire; then they twist and loosen the fibres, when a quantity of gluten, exactly resembling ...
— Three Expeditions into the Interior of Eastern Australia, Vol 2 (of 2) • Thomas Mitchell |
