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Let's talk Gluten

  • Broadcast in Dining
The flavors and the knowledge

The flavors and the knowledge


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Well gluten is the protein component that's found in wheat in the wheat family. Although Gluten is singular word it actually refers to two proteins. And those are Gliadin and Glutolin. And what happens is these proteins act as a binding agent. So they bind food together. And the reason that they used so wide spread in processed foods is simply because they act a binding unit to make food taster better.Though "true gluten" is sometimes defined as being specific to wheat, gluten is often said to be part of other cereal grains — including rye, barley and various crossbreeds — because these grains also contain protein composites made from prolamins and glutelins.