gluten
Sign in to saveright|thumb|upright=1.30|Examples of sources of gluten (clockwise from top): wheat as flour, spelt, barley, and rye as rolled flakes
AI overview
Gluten is a protein found in certain grains, particularly wheat, barley, rye, and spelt. It matters because some people have celiac disease or gluten sensitivity and must avoid it for their health, while others simply choose to limit their intake for various reasons.
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Article
25 sectionsContents
- Uses
- Bread products
- Added gluten
- Imitation meats
- Other consumer products
- Animal feed
- Disorders
- Pathophysiological research
- ''In vitro'' and ''in vivo'' studies
- Incidence
- Celiac disease
- Non-celiac gluten sensitivity
- Wheat allergy
- Gluten ataxia
- Other neurological disorders
- Labeling
- International standards
- Australia and New Zealand
- Brazil
- Canada
- European Union and United Kingdom
- United States
- See also
- References
- Further reading
right|thumb|upright=1.30|Examples of sources of gluten (clockwise from top): wheat as flour, spelt, barley, and rye as rolled flakes
Gluten is a structural protein complex naturally found in certain cereal grains. The term gluten usually refers to the elastic network of a wheat grain's proteins, gliadin and glutenin primarily, which forms readily with the addition of water and often kneading in the case of bread dough. The types of grains that contain gluten include all species of wheat (common wheat, durum, spelt, khorasan, emmer, and einkorn), and barley, rye, and some cultivars of oat; moreover, cross hybrids of any of these cereal grains also contain gluten, e.g. triticale. Gluten makes up 75–85% of the total protein in bread wheat.