Overview

Gluten, which is present in wheat and related cereals like barley and rye, is a protein complex. It is a glutenin and gliadin composite protein that, when combined with water, produces a dough that is both elastic and viscous. Gluten furnishes baked products with structure and texture by imparting elasticity and promoting rising in the dough. Numerous staple foods, including bread, pasta, and cereal, contain gluten. Additionally, it functions as a cohesive agent in processed foods, thereby influencing their consistency and texture. However, gluten intolerance is necessary for some individuals with wheat allergy, celiac disease, or non-celiac gluten sensitivity. Celiac disease is an autoimmune disorder characterized by injury to the small intestine caused by gluten ingestion. Celiac disease patients are required to adhere rigorously to a gluten-free diet in order to prevent negative health effects. Wheat allergy is an allergic reaction to wheat-derived proteins, gluten being among them. Gluten sensitivity that is not celiac disease is characterized by symptoms that resemble those of celiac disease but lacks the autoimmune response characteristic of celiac disease. When this occurs, a gluten-free diet may also be advised.

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