page_title: Gluten
hierarchical_section_title: Gluten
caption_attribution_description: Français&#160;: Pain sans gluten à la farine de châtaigne et charcuterie corse
context_page_description: Gluten is a group of proteins found in cereal grains. These proteins, called prolamins and glutelins, comprise 75–85% of the total protein in bread wheat. Glutens occur in wheat species such as spelt, khorasan, emmer, einkorn, triticale, barley, rye, and oats.
  Glutens, especially Triticeae glutens, have 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. These properties, and its relatively low cost, are the reasons why gluten is so widely demanded by the food industry and for non-food uses.
  Prolamins have different names depending on the grain from which they are sourced. When found in wheat, prolamins are referred to as gliadins; in barley, they are referred to as hordeins; in rye, secalins; and in oats, avenins. These protein classes are collectively referred to as "gluten". Similarly, glutelins found in wheat are typically called glutenins. True gluten is limited to these four grains.
  Gluten can trigger adverse inflammatory, immunological and autoimmune reactions in some people.
context_section_description: Gluten (from Latin: gluten, "to stick") is a group of proteins found in cereal grains. These proteins, called prolamins and glutelins, comprise 75–85% of the total protein in bread wheat. Glutens occur in wheat species such as spelt, khorasan, emmer, einkorn, triticale, barley, rye, and oats. 
  Glutens, especially Triticeae glutens, have 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. These properties, and its relatively low cost, are the reasons why gluten is so widely demanded by the food industry and for non-food uses.
  Prolamins have different names depending on the grain from which they are sourced. When found in wheat, prolamins are referred to as gliadins; in barley, they are referred to as hordeins; in rye, secalins; and in oats, avenins. These protein classes are collectively referred to as "gluten". Similarly, glutelins found in wheat are typically called glutenins. True gluten is limited to these four grains. (The storage proteins in maize and rice are sometimes called glutens, but they differ from true gluten.)
  Gluten can trigger adverse inflammatory, immunological and autoimmune reactions in some people. Gluten can produce a broad spectrum of related disorders, including celiac disease in 1–2% of the general population, non-celiac gluten sensitivity in 6–10% of the general population, dermatitis herpetiformis, gluten ataxia and other neurological disorders. These disorders are treated by a gluten-free diet.
caption: Bread produced from wheat grains contains gluten
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