The sticky protein gluten appears in wheat and some other grains. Gluten works differently depending on its use. For example, gluten in baking works to keep the dough elastic. In the body of celiacs, gluten works to cause irritation in the bowel. In both cases, the chemical structure of gluten molecules when joined together appears to give the substance its unique action.
Gluten Activity
When mixed with water, substances called gliadin and glutenin naturally found in wheat grains form gluten, according to the Exploratorium website. If you've ever kneaded dough, you'll know that it takes time for the gluten in the mixture to form a smooth dough. This is because the gluten proteins start out jumbled, then slowly begin to form longer, stronger strands as they connect together. As the name suggests, gluten then forms a type of natural binding glue.
Baking
Gluten gives dough that elastic feel. When you knead dough with your hands, it's the gluten that keeps it together in a slightly sticky ball. Gluten then plays a crucial role in the baking process. Without gluten, bread won't rise. Gluten acts like a natural balloon, trapping the air released by the activity of live yeast. As the air continues to build, the gluten sticks together and allows the dough to expand. The more gluten, the denser the bread as it keeps the mixture tighter together.
Celiacs
Celiacs react badly to eating foods or any products containing gluten. The exact reason for the effect is unclear. However, doctors know that gluten triggers a response in the small intestine in celiacs. As the gluten passes through the body, it causes an autoimmune reaction. This makes the body attack the villi -- the microscopic finger-like structures on the soft intestinal lining. Villi are essential for proper nutrient absorption, so as they become damaged, a celiac's digestion is inhibited.
Other Uses
In addition to baking, gluten works as everything from a stabilizing agent in sauces to a glaze over meats and tarts. It helps to thicken some soups and canned goods. Because gluten absorbs water efficiently and quickly, it's also used to bulk up many processed foods, such as sausages and meat pies, according to Beatrice Trum Hunter in "Gluten Intolerance." Vegetarian meat equivalents, such as soy burgers or similar, frequently include gluten to bind the ingredients and improve the texture. If you're gluten-intolerant, this wide scope of gluten usage presents a real problem when trying to remove gluten from your diet.
