Barley: Barley contains gluten in the form of hordein and is commonly used in brewing beer, as well as in soups, stews, and cereals. Rye: Rye contains gluten in the form of secalin and is often used ...
Expert Rev Gastroenterol Hepatol. 2012;6(1):43-55. Improving Gluten Strength Gluten is important to the baking industry because it provides elasticity and shape to dough by forming a network of ...