Gluten

Gluten, a protein component of a kernel of corn, is not present at any level of production of decaffeinated coffee.

Gluten is the composite of a prolamin and a glutelin, which exist, conjoined with starch, in the endosperm of various grass-related grains.

Gluten is a tough, rubbery and elastic substance, which can stretch and rise due to the action of baking powder or yeast.

Recent increases of wheat gluten imported into the US have lead to trade disputes.

Imports of gluten into the U.S. have dramatically increased 5.23 million bushels by some year from 1.79 million bushels in the previous year.

The estimated coefficients and confidence intervals also show that the gluten import quantity is significantly related to prices in three out of four wheat classes.