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1·Different wheats have varying amounts of gluten but plain flour on the market can be used for bread making, cakes and biscuits.

不同小麦的面筋含量不同，而市场上的普通面粉可以用来制作面包、蛋糕和饼干。

2·The most common culprits are gluten, lactose, and nuts – i.e dairy, wheat/bread items, nuts.

最常见的诱因有麸质，乳糖以及坚果。 例如，乳制品，大麦|面包系列，坚果。

3·Salt is included in the dough because it regulates the rate of fermentation, toughens the gluten, and prevents the bread from being insipid in taste.

面团中还掺进了盐，因为盐可以调节发酵速率，韧化面筋，防止面包味道变淡。

4·The menu includes salads with olives, capers and pine nuts; gluten-free bread with nut-based butter or olive tapenades; smoked salmon with herb dressing; and other various meat and fish dishes.

索瓦餐厅的菜单包括橄榄、水瓜柳、松子色拉，无麸面包配坚果酱或橄榄酱，熏鲑鱼配香草酱，以及其他各种肉和鱼类菜肴。

5·Adding gluten or artemisia sphaerocephala krasch gum(ASK gum) into oat/wheat mixed flour is of great importance in improving oat bread qualities.

在燕麦/小麦混粉中添加谷朊粉或沙蒿胶，对改善燕麦面包品质有重要意义。

6·For coeliacs, eating even the smallest crumb of gluten (found in things like bread, cakes and pasta) can cause tiredness along with bloating, diarrhoea, nausea, muscle pain and headaches.

对于腹腔，吃甚至是最少量的谷蛋白碎屑(在食物中能够发现，例如面包，蛋糕和意大利面)能导致疲劳伴随着肿胀，腹泻，作呕，肌肉痛和头痛。

7·The survey found most gluten-free products in supermarkets – such as gluten-free bread and biscuits – are higher in fat than the equivalent standard products.

该调查发现超市里出售的大多数无麸质产品，例如无麸质面包、无麸质饼干，与其他同普通产品相比，其脂肪含量更高。

8·Starch granules and gluten molecules are both present in the wheat plant and are the two main players in the process of converting flour into bread.

淀粉颗粒和麸质分子都是由小麦植物中提取的，是在从面粉到面包这一转变过程中的两种主要成分。

9·Gluten (can cause GI and systemic symptoms) It's found in wheat and oats, and thus in cereal, bread and pasta.

面筋(可引起消化道及全身症状)发现小麦和燕麦，从而在谷类，面包和面食。

10·Results showed that its feasible to produce bread mainly by potato starch. The optimum percents of materials are potato starch 60%, active gluten 18%, wheat flour 22%.

结果表明，以土豆淀粉为主生产土豆面包是可行的，其生产用原料的较佳配比为：土豆淀粉60%、谷朊粉18%、小麦面粉22%。