Gluten: meaning, definitions and examples

food science

Gluten is a protein found in wheat and related grains such as barley and rye. It gives dough its elasticity, allowing it to rise and maintain shape. Gluten acts as a binding agent, helping to hold the food together. Many people consume gluten without any issues; however, some individuals have gluten sensitivity or celiac disease, which requires them to avoid gluten-containing foods. The growing awareness of gluten-related disorders has spurred the popularity of gluten-free diets.

binder, dough enhancer, protein.

Examples of usage

• Many bread recipes rely on gluten for texture.

• People with celiac disease must avoid gluten entirely.

• Gluten-free products are now widely available.

• Bakers understand the important role of gluten in dough.

• Some people choose a gluten-free diet as a lifestyle.

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