Key Difference – Wheat vs Gluten
The primary difference between wheat and gluten is that wheat is a cereal grain, while gluten is a protein found in cereal grains. This distinction is important because some people have allergies to wheat and/or gluten, and some food products are labeled as “wheat free” or “gluten free.”
What is wheat?
Wheat is one of the most cultivated cereal grains globally, particularly in the American region. It is a principal food source in many parts of the world, with wheat flour used to make bread, bakery products, biscuits, cookies, cakes, breakfast cereals, pasta, noodles, and alcoholic beverages. Wheat also has non-food applications, such as biofuel production.
What is Gluten?
Gluten is a protein found in wheat, barley, rye, and other cereal grains. It plays a significant role in the pastry and bread-making industry by contributing elasticity to bread dough, allowing it to rise and maintain its shape, and often giving the end product a chewy texture. Gluten is a composite of gliadin and glutenin and serves as a storage protein in the endosperm of various cereal grains.
Key Takeaways
- Wheat is a cereal grain, while gluten is a protein found in cereal grains.
- Gluten contributes elasticity to bread dough and gives bread a chewy texture.
- Gluten-free foods are always wheat-free, but wheat-free foods may not always be gluten-free.
