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Gluten
01
a mixture of proteins found in wheat and other cereal grains, responsible for the elastic texture of dough
What is "gluten"?
Gluten is a protein found in wheat, barley, rye, and foods made from them. It gives dough its elasticity and helps it rise during baking. While gluten is harmless for most people, those with celiac disease or gluten sensitivity may experience negative reactions when consuming gluten-containing foods. In these individuals, gluten can damage the lining of the small intestine, leading to symptoms such as abdominal pain, bloating, diarrhea, and fatigue.
Example
The gluten in wheat flour provides the necessary structure for pasta, giving it its characteristic firmness when cooked.
The baker kneaded the dough thoroughly to develop the gluten and achieve a perfect bread texture.
