Abstract
Publisher Summary This chapter discusses the gluten composition and properties. The chapter describes the basic information on the genetics, structure, and physics of gluten proteins. The different bakery applications of gluten, such as bread, biscuits/cookies, and pasta are discussed. The chapter also discusses the new area of non-food applications. Some examples describe how gluten functions are being used in new areas. Recommendations are given for future directions to further increase the use of this industrial protein. The chapter gives an overview of current-day gluten research, ranging from various food applications to more novel areas of non-food applications, where cereal science is less advanced. Cereals show a large variation in gluten properties, determined by both genetic and environmental factors. The cereal research has focused on unravelling these quality-function relations. The chapter discusses the problems of the definition of quality in a widely differing (product) context, and the complexity of the gluten protein network in relation to its physical behavior and its structure and composition.
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