Gluten is a composite of storage proteins termed prolamins and glutelins and stored together with starch in the endosperm of various cereal grains. It is found in wheat, barley, rye, oats, related species and hybrids and products of these. Glutens, and most especially the Triticeae glutens, are appreciated for their viscoelastic properties. It gives elasticity to dough, helping it rise and keep its shape and often gives the final product a chewy texture. Wheat prolamins are called gliadins, barl