Wheat Gluten
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Gluten is a protein found primarily in wheat, but also in other grains such as rye and barley. This protein is composed of two main components: gliadin and glutenin. Gluten is responsible for the elasticity of dough and contributes to the structure and texture of products made from wheat, such as bread, pasta, and baked goods.


What Is the Function of Gluten in Dough?

Gluten acts as a bond that holds the ingredients of the dough together, giving it elasticity and the ability to "hold" the air produced during fermentation. This is essential for the development of the dough and the achievement of the desired texture and volume in the final products.


Who Should Avoid Gluten?

Gluten can cause health problems in people with certain conditions:

Celiac Disease: An autoimmune disease where the consumption of gluten causes damage to the small intestine. Non-Celiac Gluten Sensitivity: Individuals who experience symptoms of gluten intolerance without having celiac disease. Wheat Allergy: An allergic reaction to wheat proteins, which may include gluten.


The information provided on this website is for general informational purposes only and does not constitute medical advice. It is not a substitute for professional medical advice, diagnosis, or treatment. Always consult with your doctor or other qualified healthcare provider regarding any medical condition or treatment. Never disregard or delay professional medical advice because of something you have read on this website.