High Quality Content by WIKIPEDIA articles! Triticeae glutens are seed storage proteins found in mature seeds of grass tribe Triticeae. Seed glutens of non-Triticeae plants have varieties of similar properties, but none singly can perform on a par with those of the Triticeae taxa, particularly the triticum species (bread wheat, durum wheat, etc). By its strictest definition gluten means the factors in bread wheat (Triticeae Triticum aestivum) that give rise to the sticky capacity that allows dough to rise and retain its shape during baking. The same proteins or very similar proteins are also found in other triticeae genera and species. What distinguishes bread wheat from these other grass seeds is the quantity of these proteins and the level of subcomponents, with bread wheat having the highest protein content and a complex mixture of proteins derived from 3 grass species (Aegilops speltoides, Aegilops tauschii strangulata, and triticum monococcum). Because of the sequence similarity...

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