Gluten is a complex protein made up of gliadin and glutenin, which are bound with starch in the endosperm of the seed. It is most commonly found in wheat and other related grains such as barley and rye.

KEY APPLICATIONS

• It has the ability to add elasticity to dough, helping it to rise and hold its shape, giving the final product a fluffy texture.
• It is used in many foods as a thickening and binding agent, as a flavor enhancer, and as a protein supplement.