What is gluten classified as?

Gluten is classified as a protein because it is a mixture of storage proteins found in wheat and related grains, such as barley and rye. In particular, gluten proteins include gliadin and glutenin, which contribute to the elasticity and extensibility of dough, making it essential for the structure and texture of many baked goods. This classification is significant, especially for individuals with conditions like celiac disease or gluten sensitivity, as they need to avoid consuming gluten to prevent adverse health effects. Understanding gluten as a protein helps in recognizing its role in food and nutrition, as well as its implications for dietary choices.