概念信息
优选术语
void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
创建: 2019-07-13T18:36:02.968+02:00
skos:notation: 3294
定义
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A mixture of two seed storage protein classes, gliadin and glutenin, found in the endosperm of cereal (particularly wheat) grain. High levels of gluten impart elasticity to dough, and thus the composition of wheat glutens largely determines whether a specific flour is suitable for biscuit or bread making. Sensitivity of the lining of the intestine to gluten in some humans results in coeliac disease, a condition that requires a gluten-free diet.
(en)
创建: 1/18/18
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Buğday, çavdar, arpa gibi tahılların içerisinde yer alan, içerdiği nişasta çıkarıldıktan sonra geri kalan ve kullanıldığı hamura elastik özelliği veren protein grubu.
(tr)
上位概念
- proteiner (nb)
下位概念
- hvetegluten (nb)
- maize gluten (en)
组成
- glutenfôr (nb)
有组成部分
- glutenins (en)
包含于
- cereal protein (en)
其他语言
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阿拉伯语
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波兰语
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波斯语
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德语
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俄语
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法语
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格鲁吉亚语
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წებოგვარა
创建: 2018-02-08T10:54:50Z
最后修改: 2018-02-08T14:29:32Z
skos:notation: f42c2600
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წებოვანა
创建: 2020-02-17T12:22:29.539+01:00
skos:notation: 0cc575ec
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韩语
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捷克语
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老挝语
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罗马尼亚语
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葡萄牙语
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日语
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斯洛伐克语
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斯瓦希里语
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泰语
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土耳其语
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gluten
创建: 1981-01-21T00:00:00Z
skos:notation: 3294
最后修改: 2021-05-24T17:34:42Z
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西班牙语
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匈牙利语
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意大利语
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印地语
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英语
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中文
URI
http://aims.fao.org/aos/agrovoc/c_3294
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