Gluten
Gluten is a sticky protein substance that remains when starch is washed out of
flour made from wheat and is responsible for the elasticity of bread doughs. It
provides the right consistency for gas bubbles to be trapped in the dough and
gives the bread a light, airy texture.
The gluten content of wheat is therefore of great importance because the
quality and `bakeability` of the dough is dependent upon it. Flour made from North
American wheat, which has been subject to hot sun during the growing season, is
high in protein; home-grown wheat contains less protein and the flour will
probably
require dried gluten from other wheat sources to be added to produce good
breadmaking flour.
Approximately one person in 1000 - 1500 in the UK is intolerant to gluten and
may develop a condition known as coeliac disease. The condition is caused by the
presence of gluten in the diet in those who have a hereditary tendency to
develop the disease. Coeliac disease is not always easy to recognise but can be
diagnosed readily by a doctor identifying a range of symptoms. It impairs the
capacity
of the small intestine to absorb nutrients from food and can result in
diarrhoea
and malnutrition. The damage to the small intestine and associated
malnutrition
improve on elimination of gluten from the diet.
People suffering from coeliac disease can obtain many basic gluten-free foods
on NHS prescription in the UK. Gluten-free flours made from maize, potatoes,
rice
and soya are currently available, as well as flour made from specially
prepared
gluten-free wheat starch. Bread made from gluten free flours may not
taste
as
good as bread made in the traditional way. However, research is
continuing to
find
the best possible way of making bread from grains which do not
contain
gluten.
For more information on coeliac disease contact Coeliac UK