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Ubiquitous in the media and on food packaging, gluten is a hot topic of discussion. Formed through the hydration and kneading of wheat, barley, or rye flour, gluten possesses numerous technological properties. Yet it attracts as much interest as it does suspicion. This book explores the role of gluten throughout history and provides an up-to-date overview of current scientific knowledge. It examines its structure, production methods, and wide range of applications. It also delves into gluten-free products, gluten-related disorders, and potential strategies to reduce its toxicity. Do ancient grains contain gluten? Is their gluten different from that found in industrial products? Is it more easily digested? These are just some of the questions addressed in this comprehensive and rigorous exploration— designed for informed consumers as well as professionals across the cereal supply chain.

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