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 of these glutens, gluten sensitivity (most importantly Coeliac disease) has a reactivity primarily restricted to grass seeds of this tribe (known reactivity to Triticum, Secale, Triticosecale, Hordeum, Aegilops, and Agropyron), but this may extend to related grass seeds of Aveneae. Between 2 and 10% of gluten sensitive individuals are also sensitive to oats, but it is not clear how much of this is due to contamination of triticeae seeds in oats or allergic responses (versus intolerance). Therefore when broadly applied the designation of Gluten-free applies to foods bearing the seed storage proteins derived from Triticeae.
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Some articles on triticeae glutens:
... Gluten-sensitive enteropathy/coeliac disease can be mediated by gluten from all known edible cultivars of Triticeae ...