Gluten composition, modification, and applications in gluten-free food: A review

Key Points

• Gluten's composition influences its functionality in food products, particularly in gluten-free applications.
• Modification techniques, such as cross-linking, enhance the texture and stability of gluten-free foods.
• Food technology innovations are crucial for creating palatable gluten-free alternatives that mimic traditional products.
• Understanding gluten's role can improve formulations, ultimately benefiting those with gluten sensitivities.