Wheat and gluten: Technological and health aspects

Among the gluten-containing cereals only wheat contains gluten that converts flour into a cohesive, viscoelastic dough after mixing with water. Due to its high gas holding capacity, wheat dough is the basis for bread with high volume and typical crumb structure as well as for a variety of different baked goods. On the other hand, in some individuals, the consumption of wheat and gluten-containing cereals, such as rye and barley, triggers hypersensitivity reactions; these include wheat allergy, coeliac disease or non-coeliac gluten sensitivity (NCGS). The only effective therapy for these individuals is to avoid exposure by strictly following a gluten-free diet. The great majority of the population (90-95%) do not exhibit hypersensitivities and have no scientific reason to avoid products from gluten-containing cereals.