Wheat, a prime source of<unk>  Bread products<unk>  forms when<unk> in molecules cross-link via disulfide bonds to form a submicroscopic network attached to gliadin, which contributes viscosity (thickness) and extensibility to the mix. If this dough is leavened with yeast, fermentation produces carbon dioxide bubbles, which, trapped by the<unk>  network, cause the dough to rise. Baking coagulates the<unk> , which, along with starch, stabilizes the shape of the final product.<unk>  content has been implicated as a factor in the staling of bread, possibly because it binds water through hydration. The formation of<unk>  affects the texture of the baked goods.<unk> 's attainable elasticity is proportional to its content of<unk> ins with low molecular weights, as this portion contains the preponderance of the sulfur atoms responsible for the cross-linking in the<unk>  network. Further refining of the<unk>  leads to chewier doughs such as those found in pizza and bagels, while less refining yields tender baked goods such as pastry products. Generally, bread flours are high in<unk>  (hard wheat); pastry flours have a lower<unk>  content. Kneading promotes the formation of<unk>  strands and cross-links, creating baked products that are chewier (as opposed to more brittle or crumbly). The "chewiness" increases as the dough is kneaded for longer times. An increased moisture content in the dough enhances<unk>  development, and very wet doughs left to rise for a long time require no kneading (see no-knead bread). Shortening inhibits formation of cross-links and is used, along with diminished water and less kneading, when a tender and flaky product, such as a pie crust, is desired. The strength and elasticity of<unk>  in flour is measured in the baking industry using a farinograph. This gives the baker a measurement of quality for different varieties of flours when developing recipes for various baked goods. Added<unk>  In industrial production, a slurry of wheat flour is kneaded vigorously by machinery until the<unk>  agglomerates into a mass. This mass is collected by centrifugation, then transported through several stages integrated in a continuous process. About 65% of the water in the wet<unk>  is removed by means of a screw press; the remainder is sprayed through an atomizer nozzle into a drying chamber, where it remains at an elevated temperature for a short time to allow the water to evaporate without denaturing the<unk> . The process yields a flour-like powder with a 7% moisture content, which is air cooled and pneumatically transported to a receiving vessel. In the final step, the processed<unk>  is sifted and milled to produce a uniform product. This flour-like powder, when added to ordinary flour dough, may help improve the dough's ability to increase in volume. The resulting mixture also increases the bread's structural stability and chewiness.<unk> -added dough must be worked vigorously to induce it to rise to its full capacity; an automatic bread machine or food processor may be required for high-gluten kneading. Generally, higher<unk>  levels are associated with higher overall protein content. Imitation meats<unk>  is often used in imitation meats (such as this mock duck) to provide supplemental protein and in vegetarian diets<unk> , especially wheat<unk> , is often the basis for imitation meats resembling beef, chicken, duck (see mock duck), fish and pork. When cooked in broth,<unk>  absorbs some of the surrounding liquid (including the flavor) and becomes firm to the bite. This use of<unk>  is a popular means of adding supplemental protein to many vegetarian diets. In home or restaurant cooking, wheat<unk>  is prepared from flour by kneading the flour under water, agglomerating the<unk>  into an elastic network known as a dough, and then washing out the starch. Other consumer products<unk>  is often present in beer and soy sauce, and can be used as a stabilizing agent in more unexpected food products, such as ice cream and ketchup. Foods of this kind may therefore present problems for a small number of consumers because the hidden<unk>  constitutes a hazard for people with coeliac disease and<unk>  sensitivities. The protein content of some pet foods may also be enhanced by adding<unk> .<unk>  is also used in cosmetics, hair products and other dermatological preparations.
Gluten
Choline
Saline 
Goitrogen
Haloalkane
Nitrate
Butyric acid
Palate