Gluten is a mixture of proteins found in wheat and related grains, including barley and rye. Gluten gives elasticity to dough, helping it rise and keep its shape and often gives the final product a chewy texture.
Gluten is the composite of two storage proteins, gliadin and a glutenin, and is conjoined with starch in the endosperm of various grass-related grains. Worldwide, gluten is a source of protein, both in foods prepared directly from sources containing it, and as an additive to foods otherwise low in protein. It is appreciated for its visco-elastic properties.
See also[edit | edit source]
References[edit | edit source]
- Zonulin, regulation of tight junctions, and autoimmune diseases, Alessio Fasano, Ann N Y Acad Sci. Author manuscript; available in PMC 2013 Jul 1.