Gluten is a complex of proteins, gliadin and glutenin, which are bound with starch within the endosperm of the seed. It is most commonly found in wheat and other related cereals, such as barley and rye.

Main applications:

• Provides elasticity to dough, helping it to rise and maintain its shape.
• Gives the final product a light, fluffy texture.
• Used as a thickening and binding agent, flavor enhancer, and protein supplement.