Gluten

Definition

Gluten is a group of proteins found in wheat and other grains, like barley and rye, that helps foods maintain their shape.

Scientific / Technical Definition

Gluten is composed of two main proteins: gliadin and glutenin. These proteins are found in the endosperm of wheat, barley, and rye. Gluten gives dough its elasticity, helping it rise and keep its shape, and often provides a chewy texture.

Benefits

• Contributes to the elastic texture of dough, improving bread and baked goods.
• Serves as a source of protein in some diets.

Examples

• Bread
• Pasta
• Cereal
• Baked goods
• Beer

Additional Information

• Known issues: Individuals with celiac disease or gluten sensitivity may experience adverse reactions, such as digestive problems and inflammation, when consuming gluten.

Related Terms

• Celiac Disease
• Gluten-Free Diet
• Wheat Allergy
• Gluten Intolerance

References

• Mechanisms of gluten-induced enteropathy
• The Physiology and Pathophysiology of Gluten: The Tolerable Intake Limit