Benders'dictionary of nutrition and food technology

218gluten The protein complex in wheat, and to a lesser extent rye,which gives dough the viscid property that holds gas when it rises.None in oats, barley, maize. It is a mixture of two proteins,gliadin and glutelin.Allergy to, or intolerance of, the gliadin fractionof gluten is coeliac disease (gluten-sensitive enteropathy).In the undamaged state with extensible properties it is termedvital gluten; when overheated, these properties are lost and theproduct is termed devitalised gluten, used for protein enrichmentof foods.gluten-free foods Formulated without any wheat or rye protein(although the starch may be used) for people suffering fromcoeliac disease.gluten-sensitive enteropathy See coeliac disease.glutose A six-carbon sugar (hexose) with a keto group on carbon-3; not metabolised and non-fermentable.glycaemic index The increase in blood glucose after a test doseof a carbohydrate, relative to that in response to an equivalentamount of glucose. A measure of the rate and extent of smallintestinal digestion of the carbohydrate.See also starch, resistant.glycation Non-enzymic reaction between glucose (or other carbohydrates)and amino groups in proteins, resulting in formationof a glycoprotein. Glycation of collagen, crystallin and other proteinsis the basis of many of the adverse effects of poor glycaemiccontrol in diabetes.See also glycosylation; haemoglobin, glycated; maillardreaction.glycerides Esters of glycerol with fatty acids. See triacylglycerol;fat, superglycerinated.glycerine (glycerin) See glycerol.glycerol (glycerine) 1,2,3-Propane triol (CH 2 OH—CHOH—CH 2 OH), a trihydric alcohol. Simple or neutral fats are esters ofglycerol with three molecules of fatty acid, i.e. triacylglycerols,sometimes known as triglycerides. Glycerol is a clear, colourless,odourless, viscous liquid, sweet to taste; it is made from fats byalkaline hydrolysis (saponification). Used as a solvent forflavours, as a humectant to keep foods moist, and in cake battersto improve texture and slow staling.glycerose Glyceraldehyde, a three-carbon sugar (CHO—CHOH—CH 2 OH) derived from glycerol.glyceryl lactostearate Or lactostearin. Formed by glycerolysis ofhydrogenated soya bean oil followed by esterification with lacticacid, resulting in a mixture of mono- and diacylglycerols andtheir lactic mono-esters. Used as an emulsifier in shortenings(E-472b).