GLUTEN

Gluten is a protein composite found in wheat, barley, and rye grains

Andru Silva

8/7/20231 min read

Gluten is a protein composite found in wheat, barley, and rye grains. It gives dough its elasticity, helping bread and other baked goods rise and maintain their shape during baking. Comprising two main protein fractions, gliadin and glutenin, gluten forms a network when mixed with water, providing structure and allowing gas retention produced by yeast or leavening agents. While it is a boon for baking, gluten can pose problems for individuals with celiac disease or non-celiac gluten sensitivity. In these conditions, the immune system reacts adversely to gluten consumption, leading to gastrointestinal and other health issues. Gluten-free diets are essential for managing these conditions. However, for most people, gluten is a safe and important dietary component, present in a wide range of foods beyond baked goods, like pasta, cereals, and sauces.