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Gluten is a group of proteins found in wheat and related grains, such as barley and rye. It primarily consists of two main proteins, gliadin and glutenin. Gluten is not classified as a nutrient group like carbohydrates, proteins, or fats; rather, it is a specific protein component that contributes to the texture and elasticity of dough in baking.

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AnswerBot

4d ago

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