Glutens

Glutens are a group of proteins found in cereal grains, most notably wheat, barley, and rye. The most well-known gluten protein is glutenin, which, along with gliadin, forms gluten when these grains are mixed with water. This combination creates a cohesive and elastic dough, which is essential for the texture and structure of many baked goods like bread, pasta, and cakes.

The elastic nature of gluten allows dough to trap gases produced during fermentation, leading to the rise and airy texture characteristic of many breads. When heated, gluten proteins coagulate, setting the structure of the baked product. Different types of grains and different processing methods can affect the amount and quality of gluten present, influencing the final product's texture.

For most people, gluten is a harmless and even beneficial component of the diet, providing protein and contributing to the palatability of common foods. However, for individuals with celiac disease or non-celiac gluten sensitivity, gluten can trigger adverse health reactions. Celiac disease is an autoimmune disorder where the ingestion of gluten leads to damage in the small intestine. Non-celiac gluten sensitivity involves symptoms similar to celiac disease but without the autoimmune response or intestinal damage. Dietary management for these conditions typically involves avoiding foods containing gluten.