Glutena

Glutena is a term used in some languages to refer to gluten, the protein complex found in certain cereals that influences dough properties. In English, gluten is the standard term; glutena may appear in translation or historical texts.

Gluten consists mainly of two families of proteins: glutenins and gliadins. When flour is mixed with water, glutenins form a cohesive, elastic network and gliadins contribute extensibility. Together they create a viscoelastic matrix that can trap gas produced by leavening agents, helping dough rise and giving bread its characteristic texture. Gluten is largely insoluble in water but can be extracted with alcohol under certain conditions.

Source and occurrence: Gluten is most abundant in wheat and is also present in related grains such as barley and rye. Trace gluten can be introduced through cross-contamination in facilities that process other grains. Some oats are naturally gluten-free but may be contaminated unless specifically processed to be gluten-free.

Role in baking and food production: The gluten network provides dough strength, elasticity, and gas-retention. Bakers control gluten development through mixing, resting, and fermentation to achieve desired crumb, chewiness, and volume. Many gluten-containing products include bread, pasta, and pastries; gluten-free alternatives use other proteins or starches to mimic texture.

Health and dietary considerations: Some individuals must avoid gluten, including people with celiac disease, non-celiac gluten sensitivity, or wheat allergy. Gluten-free diets rely on alternative grains and careful labeling. Food regulations in many jurisdictions require clear allergen labeling for gluten-containing ingredients.

Terminology note: While glutena appears in some languages, gluten remains the widely used term in English and scientific literature.