Gluten: Animator of the Dough

Context: Gluten and allergies caused by it.

About Gluten

It is a protein network found in cereal grains. It consists mainly of two proteins: glutenin and gliadin.
It forms when proteins gliadins and glutenins combine with water, creating an elastic structure. It gives dough its elasticity and chewy texture, allowing it to rise during baking.
Common sources of gluten include: Wheat, Barley Rye, Triticale (a hybrid of rye and wheat) and Oats
Gluten is difficult to break down completely, as protease enzymes struggle to digest it.
- Protease is an enzyme that breaks down proteins into smaller polypeptides or amino acids.
When undigested gluten reaches the small intestine, it can lead to gastrointestinal issues.

Celiac Disease

It is an autoimmune disorder where the ingestion of gluten leads to damage in the small intestine. This condition affects about 1% of the population.
Symptoms: Diarrhoea, constipation, Bloating and abdominal pain, Fatigue, Skin rashes etc.
When individuals with celiac disease consume gluten, it triggers an immune response that damages the intestinal lining, leading to nutrient malabsorption and various complications.