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WHAT IS GLUTEN?
How It Works UK
|Issue 205
Discover how this viscous and elastic protein forms, where to find it and why some people can't eat it
Gluten is a combination of two proteins that form in the grains wheat, barley and rye. Because of the widespread use of these grains in food products, such as breads, pasta, pastries, cakes and cereals, gluten makes up a significant part of many people's diets. Gluten's structure is stretchy and springy, so it's often extracted and added to processed food products to give them t
This story is from the Issue 205 edition of How It Works UK.
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