Glutenproteinerne

Glutenproteinerne, often simply referred to as gluten, are a group of proteins found in cereal grains such as wheat, barley, and rye. The main proteins within gluten are gliadin and glutenin. When flour containing gluten is mixed with water, these proteins form a complex, elastic network. This network is responsible for the dough's ability to rise and hold its shape during baking, contributing to the texture and chewiness of baked goods like bread and pasta.

The structure of gluten proteins allows them to trap gases produced by yeast during fermentation, enabling dough to expand. Upon baking, this protein network solidifies, creating the characteristic structure of many baked products. For most people, gluten proteins are a normal and harmless component of their diet. However, for individuals with certain medical conditions, gluten can cause adverse health effects.

Celiac disease is an autoimmune disorder where the ingestion of gluten triggers an immune response that damages the lining of the small intestine. Non-celiac gluten sensitivity (NCGS) is a condition where individuals experience symptoms similar to celiac disease after consuming gluten, but without the autoimmune damage or specific antibodies associated with celiac disease. These conditions necessitate a gluten-free diet for affected individuals to manage their health.