![]() Gluten can trigger adverse, inflammatory, immunological, and autoimmune reactions in some people. Bread produced from wheat grains contains gluten. The storage proteins in other grains, such as maize ( zeins) and rice ( rice protein), are sometimes called gluten, but they do not cause harmful effects in people with celiac disease. These protein classes are collectively referred to as "gluten". ![]() Its homologous seed storage proteins, in barley, are referred to as hordeins, in rye, secalins, and in oats, avenins. Wheat gluten is composed of mainly two types of proteins: the glutenins and the gliadins, which in turn can be divided into high molecular and low molecular glutenins and α/β, γ and Ω gliadins. These properties, and its relatively low cost, make gluten valuable to both food and non-food industries. Glutens, especially Triticeae glutens, have unique viscoelastic and adhesive properties, which give dough its elasticity, helping it rise and keep its shape and often leaving the final product with a chewy texture. Baked goods made of bread become fluffy and stretchy because of gluten. Gluten makes up 75–85% of the total protein in bread wheat. Cross hybrids of any of these grains (such as triticale) also contain gluten. The types of grains that contain gluten include all species of wheat (such as common wheat, durum, spelt, khorasan, emmer and einkorn), as well as barley, rye, and some cultivars of oat. The term "gluten" usually refers to the combination of prolamin and glutelin proteins that naturally occurs in many cereal grains and that can trigger celiac disease. Gluten is a structural protein naturally found in certain cereal grains. Examples of sources of gluten (clockwise from top): wheat as flour, spelt, barley, and rye as rolled flakes ![]() For the food made from gluten, see Seitan.
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