Gluten Content

Gluten is a group of protein found in grains like wheat, barley, rye, semolina, spelt and processed grain-boxed products such as crackers, bread, pasta, noodles, cookies, cake etc. It is important in baking as it allows dough to rise and retain moisture, gives structure to the baked product and provide soft chewy texture.

However, food industries have begun to adopt a ‘gluten-free’ label targeted to individuals with gluten intolerance. In this scenario, gluten cross-contamination is a major issue where a gluten free product may be contaminated with gluten through either direct or indirect contact.