Gluten is the cohesive network of storage proteins found in wheat and related cereal grains, comprising two principal fractions, the gliadins and glutenins, with homologous proteins occurring in barley and rye. When wheat flour is hydrated and mixed, these proteins associate into a viscoelastic mass that traps ferme…
Gluten is the cohesive network of storage proteins found in wheat and related cereal grains, comprising two principal fractions, the gliadins and glutenins, with homologous proteins occurring in barley and rye. When wheat flour is hydrated and mixed, these proteins associate into a viscoelastic mass that traps fermentation gases and gives dough its extensibility and elasticity, properties essential to leavened bread and many baked goods. The same proteins, however, are central to several diet-related conditions. In coeliac disease, an autoimmune disorder, ingested gluten triggers an immune response that damages the small-intestinal mucosa, impairing nutrient absorption and producing gastrointestinal and systemic symptoms. Distinct from this are wheat allergy and non-coeliac gluten sensitivity, in which gluten-containing foods provoke symptoms without the characteristic autoimmune damage. The strict gluten-free diet is the established management for coeliac disease and is also investigated as an intervention in other contexts, including fibromyalgia and neurodevelopmental and neuropsychiatric conditions, where gluten and casein elimination has been explored. Accurate detection and quantification of gluten in foods, increasingly by sensitive analytical methods, supports food safety and labelling. Research addresses gluten biochemistry, its role in dough functionality, immune mechanisms of gluten-related disorders, and the efficacy and nutritional adequacy of gluten restriction.
6 peer-reviewed articles, ranked by relevance. Each links to its DOI.
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