The survey found most gluten-free products in supermarkets – such as gluten-free bread and biscuits – are higher in fat than the equivalent standard products.
2
最常见的诱因有麸质，乳糖以及坚果。 例如，乳制品，大麦|面包系列，坚果。
The most common culprits are gluten, lactose, and nuts – i.e dairy, wheat/bread items, nuts.
3
淀粉颗粒和麸质分子都是由小麦植物中提取的，是在从面粉到面包这一转变过程中的两种主要成分。
Starch granules and gluten molecules are both present in the wheat plant and are the two main players in the process of converting flour into bread.
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