Wheat and gluten are both important cereal grains that are used in the manufacture of different baked products ranges. Check out what is the difference between Wheat and Gluten, with these points and details.
Sometimes people confuse wheat containing products with gluten products not knowing the fundamental difference between both. Gluten and wheat may appear similar in appearance but are poles apart in the terms of consistency and nutritious values. You have probably heard of gluten free products and wheat free products; give a read to the following to know what the difference between naturally occurring protein complexes Gluten and Wheat is.
Wheat is the naturally occurring grain that contributes the highest to the food needs of the whole world. It is the crop that is farmed in the whole globe and is considered as the essential crop. Per 100 grams of wheat contain 339 calories and is almost fat-free. The amount of carbohydrates is 74.56g. Since it is full of proteins it is the healthiest diet to start the day. However, some people are allergic towards wheat, the celiac patients to whom wheat can cause severe issues. It is full of sugar, starches, and fibers which make it a convenient diet for patients suffering from constipation.
Gluten is derived protein of wheat that is served as the alternative for wheat. It is a digestible diet for Diabetics. Gluten is composed of two proteins giladin and glutenin which may cause severe health setback to some people. Celiac on the other hand, are reluctant to the gluten so they have wheat their diet. Gluten is considered to be the best diet food in the globe. Rye, Barley, Farina and Graham flour are highly glutinous products that are not feasible for celiac.
Wheat vs. Gluten – A Comparison
Gluten intolerance is referred to as Non-celiac gluten sensitivity while wheat intolerance is known as wheat allergy. Wheat is a grain while gluten is one of its proteins. Wheat flour is coarse and grainy while glutinous flour is sticky and flexible. In pancakes, pastries, and pasta all purpose wheat flour is used whereas in some specific dough, gluten is used to give density and suppleness. Wheat allergic cannot eat glutinous products while gluten allergic can eat some wheat products that have lesser giladin amounts.