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sažetak : pšenični ljepak ( gluten ) , u vodi netopljivi dio proteina endosperma zrna , daje tijestu dragocjeno svojstvo viskoelastičnosti .
summary : the unique viscoelastic and cohesive properties of wheat dough are mainly due to its water-insoluble , storage proteins , gluten .
bolesnici alergični na gluten ili dijabetičari trebaju imati na umu da jedna tableta lijeka velphoro sadrži 0,116 zamjenskih jedinica kruha (odgovara približno 1,4 g ugljikohidrata).
patients with allergy to gluten or diabetics should take notice that one tablet of velphoro is equivalent to 0.116 bread units (equivalent to approximately 1.4 g of carbohydrates).
ako imate šećernu bolest ili ste alergični na gluten trebate imati na umu da jedna tableta lijeka velphoro sadrži 0,116 zamjenskih jedinica kruha (što odgovara približno 1,4 g ugljikohidrata).
if you have diabetes or an allergy to gluten you should take notice that one tablet of velphoro is equivalent to 0.116 bread units (equivalent to approximately 1.4 g of carbohydrates).