FOOD TECHNOLOGY

Detailed explanation-1: -Gluten is composed of two types of proteins, called gliadin and glutenin, which bind to each other to form a network that supports dough and allows be bread to be light and fluffy. Amino acids present in both gliadin and glutenin help the two proteins to form hydrogen bonds with each other.

Detailed explanation-2: -Gluten is a protein naturally found in some grains including wheat, barley, and rye. It acts like a binder, holding food together and adding a “stretchy” quality-think of a pizza maker tossing and stretching out a ball of dough.

Detailed explanation-3: -5.1. Gluten is protein composite of gliadin and glutenin, which is found in wheat, rye, and barley. Celiac disease is a systemic immunity disorder activated by dietary gluten in people with susceptible genetic. It has been reported that IBD patients may predispose an augmented risk of celiac disease.

Detailed explanation-4: -Gluten is the main storage protein of wheat grains. Gluten is a complex mixture of hundreds of related but distinct proteins, mainly gliadin and glutenin.