Wheat Gluten:

Wheat gluten is a protein found in wheat (Triticum aestivum) and other related grains, such as barley and rye. Gluten is responsible for the elastic structure of bread dough and gives baked goods their characteristic texture.

• Composition: Gluten is composed of two main proteins, glutenin and gliadin. When flour is mixed with water, these proteins form an elastic network that gives structure to baked goods.
• Dough Formation: When bread dough is kneaded, the gluten develops by forming a three-dimensional network. This network traps the carbon dioxide produced by the yeast, which causes the dough to expand and form the airy structure of the bread.
• Applications: Wheat gluten is used in the manufacture of baked goods such as bread, pastries, pasta, pizza and other products that require an elastic structure
• Texture: Gluten gives a springy, chewy texture to baked goods, contributing to the chewiness of bread and other similar products.
• Gluten Intolerance: Some people are gluten intolerant, which means they need to avoid foods containing wheat, barley, rye and other related grains. This condition is known as celiac disease. There is also non-celiac gluten sensitivity, where people experience gastrointestinal symptoms in the presence of gluten without having celiac disease.
• Gluten-Free Alternatives: Due to concerns about gluten intolerance, there are many gluten-free alternatives on the market, including gluten-free flours made from rice, corn, buckwheat, quinoa, and others ingredients.