Gluten is a complex protein composed of gliadin and glutenin, which are combined with starch in the endosperm of the seed. It is most commonly found in wheat and other related grains such as barley and rye.

Key Applications:

• It has the ability to provide elasticity to dough, helping it to rise and maintain its shape.
• It gives the final product a fluffy texture.
• It is used in many foods as a thickening and binding agent.
• It acts as a flavor enhancer and a source of protein.