Talk:Gluten
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So what is *Vital* wheat Gluten>
[edit]Gluten available as a separate product for use in baking is often (perhaps almost always) labeled "Vital Wheat Gluten". What is "Vital" about it? In what sense of the word "Vital"?38.23.161.163 (talk) 17:38, 5 December 2024 (UTC)
"75–85% of the total protein"
[edit]At the end of the first paragraph it is stated that "Gluten makes up 75–85% of the total protein in bread wheat." I cant find support for this claim in the sources that is cited. 75% is mention in that article, but not with regard to this particular claim. Is their a better source in support of this claim? Is it even accurate? Meletao (talk) 16:26, 22 March 2025 (UTC)
Benefits?
[edit]This article is way too focused on disorders which few people have. Meanwhile it misses many other more important things about gluten: protein structure and benefits. Why does it focus on celiac and other diseases the most? 212.253.241.75 (talk) 22:07, 4 May 2025 (UTC)
- The 'Uses' section seems adequate, but you could propose how that section could be expanded with additional WP:RS reviews, following WP:TALK and WP:FIXIT. Zefr (talk) 22:49, 4 May 2025 (UTC)
"Gluten Development"
[edit]The article mentions in one place "An increased moisture content in the dough enhances gluten development". The article thankfully includes a reference and a portion of the referenced article does use the term "gluten development", but it looks like it might actually mean "gluten network development" rather than suggesting that gluten content increases. The difference is possibly important to readers that are investigating how to adjust their diet and food prep for their own intolerance or CD and, to my limited knowledge, a misleading wording might lead to an unfortunate incident. -- Do we have an authority here that can comment? — Preceding unsigned comment added by Jasonnet (talk • contribs) 22:54, 28 May 2025 (UTC)