Knowra Gluten Gluten Gluten is a group of storage proteins in wheat and related grains. Hydrated gluten proteins give dough elasticity, while certain gluten peptides trigger immune damage in people with celiac disease.
Gliadin : A family of wheat storage proteins that contributes to dough viscosity and includes peptides involved in celiac disease. Gliadins supply many of the gluten peptides that resist digestion and provoke celiac immune responses.
Prolamins : A class of plant storage proteins rich in proline and glutamine, found in cereal grains. Wheat gliadins belong to this broader protein class, whose related members occur in other grains.
Breadmaking : The process of mixing, fermenting, shaping, and baking dough into bread. Gluten traps fermentation gases and helps bread retain its shape as it bakes.
Wheat allergy : An allergic reaction to wheat proteins mediated by the immune system, sometimes involving IgE antibodies. Unlike celiac disease, wheat allergy is an allergy to wheat and is not defined by gluten-driven intestinal autoimmunity.
Glutenin : A family of wheat storage proteins that forms large polymers and contributes strength and elasticity to dough. Glutenin polymers help dough stretch and spring back when hydrated.
Wheat : A cereal grass cultivated for grain, with species and varieties used worldwide as food. Wheat is the main source of the gluten proteins that give bread dough its characteristic structure.
Wheat flour : A milled powder made from wheat grains, containing starch, proteins, and other grain components. Its gluten-forming proteins make wheat flour suitable for elastic doughs.
Non-celiac gluten sensitivity : A condition involving symptoms associated with gluten ingestion without celiac disease or wheat allergy. It is diagnosed only after celiac disease and wheat allergy have been excluded.
Gluten network : An interconnected protein structure formed when wheat dough is hydrated and mixed. Mixing lets gliadins and glutenins assemble into the structure behind dough’s viscoelasticity.
Rye : A cereal grain whose storage proteins can trigger celiac disease. Rye contains related prolamins that are unsafe for people with celiac disease.
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