The global food supply depends heavily on the availability of cereal-based food products, with wheat being one of the largest crops in the world. The high demand is due to the unique properties of wheat gluten, which has a high nutritional value and is crucial for the preparation of high-quality dough.In the last 10 years, however, wheat and gluten have received much negative attention. Many people believe that wheat is inherently bad for our health, and try to avoid consumption of gluten-containing cereals - a low-gluten lifestyle so to speak. In reality, there is only one medical condition where gluten is definitively the culprit: celiac disease.
