Gluten

Gluten is a mixture of two proteins - gliadin and glutenin. Gluten is found in wheat and rye, giving them an important property: when they are mixed with water, they become sticky, begin to trap air, and can be made into dough. Hypersensitivity to gluten leads to the development of celiac disease in children.

Gluten (gluten, gluten) is a mixture of two protein complexes - glutenin and gliadin, which are found in various types of wheat and rye. These proteins play an important role in the production of flour and bread. Gluten is a key component of many grains such as wheat, barley, rye and oats, and is essential for creating the dough used in baked goods.

Gluten is not only wheat gluten, but another protein also found in foods containing wheat. And wheat gluten also contains these two proteins, namely gliadin (the most abundant protein) and gluten. Gliadin protein is widely used in the baking industry due to its rapid water binding properties, making it ideal for baking. But combining these different forms of proteins (they are not the same type) in one food usually causes bloating in people who are gluten intolerant.

This "bloat" is scientifically called celiac disease, which develops in people with sensitivity to gluten-containing foods due to a lack of activity of the enzymes needed to digest gluten and other wheat gluten proteins. Celiac disease can occur at any age, although it most often affects children. However, in addition to celiac disease, wheat gluten sensitivity also causes other symptoms such as anemia, depression, inflammatory bowel disease, and skin rashes. Most symptoms of celiac disease go away when people eliminate gluten-containing foods, but research shows that people who have celiac disease for a long time may have more serious negative health effects, such as depression and excess weight, despite following the diet.