Gluten is an amorphous ergastic protein found combined with starch in the endosperm of some cereals, notably wheat, rye, and barley.
It constitutes about 80% of the proteins contained in wheat, and is composed of the proteins gliadin and glutenin.
For more information about the topic Gluten, read the full article at Wikipedia.org, or see the following related articles:
Editor's Note: This article is not intended to provide medical advice, diagnosis or treatment.
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