For the food made from gluten, see Seitan. Gluten is a structural protein naturally found in certain gluten free buckwheat bread grains.
Gluten can trigger adverse, inflammatory, immunological, and autoimmune reactions in some people. The formation of gluten affects the texture of the baked goods. Gluten’s attainable elasticity is proportional to its content of glutenins with low molecular weights, as this portion contains the preponderance of the sulfur atoms responsible for the cross-linking in the gluten network. The “chewiness” increases as the dough is kneaded for longer times.
