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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.