| The by-product of gluten production, also called non-glutinous flour or wheaten cornstarch. |
| An increasing number of people are discovering that they are allergic to gluten and need to eat gluten-free products. |
| There has also been an increased incidence of atrophic gastritis and achlorhydria in patients with gluten sensitivity. |
| As the baker kneads the dough, protein develops into gluten, which gives bread its rising power. |
| The glossy appearance of wheaten corn flour is from the fact that in ordinary flour the gluten remains undissolved and does not transmit light. |
| The gluten also shields the helpful microbes from the sun's lethal ultraviolet rays. |
