Gluten: definition, properties and nutritional significance

Gluten is the most important storage protein in many types of grain and is also known as gluten protein.. The term comes from the Latin gluten = "glue". Gluten is a mixture of approximately 90% proteins, 8% lipids and 2% carbohydrates. It is formed when flour is mixed with water and forms a rubbery, elastic mass. This structure is crucial for the baking properties of dough, as it binds water, stabilises dough and ensures elasticity.

Prolamins are alcohol-soluble storage proteins that form an essential component of gluten. They are primarily responsible for intolerance in coeliac disease and differ in name depending on the type of grain:

• Gliadin (in wheat)
• hordein (in barley)
• Secalin (in rye)

Gluten performs numerous technological functions in food processing:

It acts as an emulsifier and flavour carrier, binds water, gels and stabilises dough, giving it the desired elasticity. Its adhesive properties also facilitate baking and contribute significantly to the texture of baked goods.

Due to these versatile properties, gluten is widely used not only in baked goods, but also in ready meals, sauces and as a technical additive.

People with gluten-related disorders such as coeliac disease or gluten/wheat sensitivity are sensitive to the consumption of foods containing gluten. While even the smallest amounts can cause damage to the intestinal mucosa and long-term symptoms in people with coeliac disease, gluten often causes symptoms such as abdominal pain, flatulence, fatigue or concentration problems in sensitive individuals, even without detectable immunological reactions.