What is Gluten?

Gluten (from Latin gluten, “glue”) is a composite found in foods processed from and related grain species, including and rye. Gluten gives elasticity to dough, helping it rise and keep its shape and often gives the final product a chewy texture. Gluten is used in cosmetics, , and other dermatological preparations.
Gluten is the composite of a gliadin and a glutenin, which is conjoined with in the of various grass-related . The prolamin and glutelin from wheat (gliadin, which is alcohol-soluble, and glutenin, which is only soluble in or ) constitute about 80% of the protein contained in wheat fruit. Being insoluble in water, they can be purified by washing away the associated starch. Worldwide, gluten is a source of protein, both in foods prepared directly from sources containing it, and as an additive to foods otherwise low in protein.
The fruit of most flowering plants have endosperms with stored protein to nourish embryonic plants during germination. True gluten, with gliadin and glutenin, is limited to certain members of the grass family. The stored of maize and rice are sometimes called , but their differ from true gluten.
About 1 in 133 people in developed nations have intolerance to gluten,. Gluten sensitivity is classified an “intolerance”, not an “allergy”.