Gluten is a word borrowed from Latin. It is actually a form of protein composite found in processed food such as wheat, barley and rye. Gluten gives elasticity to dough, helping it to rise and to keep its shape. The final product from food containing gluten often have a chewy texture.
Gluten is a mixture of gliadin and a glutelin which is conjoined with starch in the endosperm of various grass-related grains. Meanwhile, prolamin and glutelin from wheat makes about 80% of the protein in wheat seed. It is insoluble in water, hence they can only be purified by washing away the associated starch.
Globally, gluten is an important source of protein, both in foods prepared directly from sources containing it and as an additive to other food thats low in protein. True gluten that includes gliadin and glutelin is however limited ton only certain members of the grass family.
The stored proteins of maize and rice too are referred as glutens but their proteins property are different from wheat or barley.
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