Editing Grain
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Barley and wheat contain gluten, which can cause celiac disease. Cereals such as sorghum, millet, and pseudo-cereals such as buckwheat, | Barley and wheat contain gluten, which can cause celiac disease. Cereals such as sorghum, millet, and pseudo-cereals such as buckwheat, amaranth, and quinoa are regarded as gluten-free<ref name=hob5>Palmer GH. Barley and malt. In: Stewart GG, Russell I, Anstruther A, eds. [[Library|''Handbook of Brewing.'']] 3rd ed. CRC Press; 2017.</ref> The detection of gluten relates to the method used. Therefore, failure to detect gluten does not mean "gluten-free." Also, excessive hydrolysis of proteins that contain celiac-producing properties may produce a hydrolysate that may still cause celiac disease. | ||
The endosperm is the storage compartment with the major components being starch and protein and lesser components (by amount) including cell wall components, phenolic acids and Β | The endosperm is the storage compartment with the major components being starch and protein and lesser components (by amount) including cell wall components, phenolic acids and Β |