Gluten has two meanings, one refers to a single protein, and the other refers to a mixture of [gluten] and [gliadin], usually referring to the latter from the aspects of diet, nutrition, allergies, etc. Gluten has a more commonly used name in Chinese [gluten], while in food production, it is commonly used [gluten].
Gluten is a protein widely found in [wheat] [wheat], including [wheat] [barley] [rye] [oat], but not in [rice] [beans]. Because [wheat] or [gluten] is used to adjust the character and taste in many foods, if [gluten] is to be avoided because of allergies and other reasons, in addition to the main raw material, [wheat] should be avoided, and condiments and other accessories should also be marked with [gluten-free]. Foods produced and sold locally in Chinese mainland are rarely labeled [gluten-free], but products from Hong Kong, Taiwan, Japan, Europe and America are often labeled.
Although gluten has the name of protein, it is not a simple protein. It is a gliadin compound component existing in many kinds of cereal bran, such as barley, wheat, rye, oats and so on. It comes from the endosperm of grain and is insoluble in water. When the grain is made into flour to make cakes, it is elastic, chewy and tastes better. If we put a dough in water and rub it constantly, the starch in the dough will become a very elastic gluten after being washed away, and the main component is gluten. Because of this, it is usually necessary to put a proper amount of gluten into many pasta products to increase the adhesion. Even in many drugs and vitamin tablets, they need to be used as fillers.