Exploring Gluten: Its Role in Food
                    Gluten consists of a blend of storage proteins, specifically prolamins and glutelins, which occur naturally in wheat and similar cereals like barley and rye. This protein combination imparts elasticity to dough and a characteristic chewiness to bread, connecting scientific principles with culinary practices. The absence of gluten would likely result in many beloved baked items losing their typical structure and appeal.The Composition of GlutenGluten is primarily composed of two main types of proteins: glutenin and gliadin. Glutenin contributes to the elasticity of dough, which is essential for holding gases during fermentation, leading to a proper rise in bread. On the…                
                                    
                             
                    
 
                     
                     
                     
                     
                     
                     
                     
                    