Gluten

High school (ages 12+)
Food & Cooking

Name:

Date:

Step 1 · Read the article

Open the article and read it at the level above. Then answer the questions below in your own words.

https://smallwhale.org/articles/gluten

Write what each word means, using the article.

Do not copy the article. Write two things you learned, the way you would explain them to a friend.

Answers below are taken from the article’s stored facts, so they match what the student read.

1. What is the gluten-related disorders?Includes celiac disease, non-celiac gluten sensitivity, and dermatitis herpetiformis
2. What is the non-food uses?Wheat gluten has applications in biodegradable materials and adhesives
3. What is gluten and why does bread rise?Gluten is a mix of proteins in wheat that makes dough stretchy. When yeast makes gas, gluten traps it, so the dough expands and the bread rises.
4. How does gluten make bread chewy?Gluten has two parts: glutenins that build a strong elastic network and gliadins that add stretchiness. Together they give bread a chewy texture.

Disulfide Bonds: Chemical bonds between sulfur atoms in proteins that help create strong, elastic networks.
Celiac Disease: An autoimmune disorder where gluten triggers damage to the small intestine.
Viscoelasticity: The property of a material that exhibits both viscous (flow) and elastic (spring-back) characteristics.
Hordeins: The homologous storage proteins found in barley, similar to gluten in wheat.