Gluten Testing

What Is Gluten? Why Test?

According to the Turkish Food Codex Regulation on Food Labeling and Consumer Information, gluten is defined as “a protein fraction that some individuals are sensitive to, insoluble in water and 0.5 M sodium chloride solution and comes from rye, wheat, oat, barley and its derivatives”.

Gluten helps capture the CO2 gas produced by the yeast during fermentation in high volume bread formation. Gluten is obtained from wheat and the amount and quality of wet gluten is an important criterion when making leavened bread. Gluten is found in grains such as rye, barley, and oats. However, it is not as effective as gluten in wheat.

Gluten determination; It is especially important for the health of people with hypersensitivity to gluten, called celiac disease. Celiac disease is the only lifelong food allergy that develops as a result of hypersensitivity of the small intestine to gluten found in wheat, barley, rye and oats. Celiac patients do not digest gluten-containing foods and, over time, their nutrient absorption is impaired and they are disturbed by the damage of the villi in their small intestines.

In the Turkish Food Codex Regulation on Food Labeling and Consumer Information; Information on how gluten-containing products should be indicated on the label is included. Depending on the amount of gluten specified on the label, the statements "suitable for individuals with gluten intolerance" or "suitable for celiac patients" may be used.

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