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Why is wheat the best suited for bread making?

Michael T. Murray, ND
Naturopathic Medicine

One of the key reasons why wheat is best suited for bread making in comparison to other grains is its high gluten content. Gluten is composed of the two proteins gliadin and glutenin, which are found in many grains but are found in greatest quantity in wheat, followed by rye (a distant second), oats, and barley. Gluten gives wheat flour elasticity and strength and allows breads to "rise." After kneading, gluten traps the carbon dioxide produced by the yeast or other chemical leavening agent, resulting in the expansion, or "rising," of the dough.

Encyclopedia of Healing Foods

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Encyclopedia of Healing Foods

From the bestselling authors of The Encyclopedia of Natural Medicine, the most comprehensive and practical guide available to the nutritional benefits and medicinal properties of virtually everything...

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Important: This content reflects information from various individuals and organizations and may offer alternative or opposing points of view. It should not be used for medical advice, diagnosis or treatment. As always, you should consult with your healthcare provider about your specific health needs.