What is Gluten?

What is gluten?

Gluten is a combination of two proteins found in grains: gliadin and glutenin. These two proteins work together to create a tough protein network, also known as a protein matrix. This is useful in making bread because this tough gluten matrix is able to trap any air bubbles created while the dough rises.

Glutenin is a long stringy protein, and connects over a great distance.

Gliadin, however, is a densely packed globular protein, and this is what is generally the issue with gluten-sensitive individuals.

Gliadin belongs to the prolamin class of proteins, a group of densely packed proteins with high levels of two non-essential amino acids: proline and glutamine. This class of proteins is difficult to dissolve in water, difficult to digest, and occurs in nearly every cereal grain, not just wheat. Take a look at our article: “What is Gliadin?” to learn more about how gluten-sensitivity, gluten-intolerance, and Celiac Disease are actually Gliadin intolerance.

Baking Science and Technology. E. J. Pyler, Volume II. 2009

Proteins in Cereal Grains

Corn Causes Similar Response as Wheat in Celiac Patients: Maize Prolamin Article

Gluten-Sensitivity is due to Gliadin Peptides

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3 responses to “What is Gluten?

  1. Pingback: Markers of Gluten-Sensitivity, Intolerance, and Celiac’s Disease | Food Understood·

  2. Pingback: Goodbye gluten (for a little while)…. | mumanddaughter·

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