What is wheat protein called?

✅Explanation: Gluten is the primary protein found in wheat. Gluten is a combination of two proteins, gliadin and glutenin, and is responsible for the elasticity and structure in bread and other baked goods.

📌Other Options Explanations:
-(a) Zein: Zein is a protein found in corn.
-(c) Dhurin: Dhurin is a cyanogenic glycoside, a naturally occurring compound found in certain plants, including sorghum and cassava. It's a toxic substance that, when broken down, releases cyanide, which can interfere with the body's ability to use oxygen
-(d) Ricinin: Ricinin is a toxin alkaloid found in castor beans.

🔑Key Points:
-Gluten
-The protein which is naturally found in some grains including wheat, barley and rye is Gluten.
-Gluten protein acts like a binder, holding food together and adding a ‘stretch’ property.
-It is found naturally in some grains, including wheat, barley, and rye.
-Wheat and foods containing wheat are widely available in our food supply and are most often associated to gluten.
-The 75–85% of the total protein in bread wheat is made up of gluten.
-Glutens, particularly Triticeae glutens, have exceptional viscoelastic and adhesive qualities that give dough its elasticity, aid in rising and maintaining its shape, and frequently result in a chewy texture in the final product.
-Some people may experience negative, inflammatory, immune, and autoimmune reactions when exposed to gluten.
-The spectrum of gluten-related disorders includes dermatitis herpetiformis, gluten ataxia, and other neurological conditions, as well as celiac disease, which affects 1-2% of the general population and non-celiac gluten sensitivity, which affects 0.5–13% of the general population.
-The gluten-free diet is used to treat these disorders.

🛑 Additional Information::
-Proteins
-Large, intricate molecules known as proteins play a variety of vital functions in the body.
-They are crucial for the structure, operation, and control of the body's tissues and organs and carry out the majority of their job inside cells.
-Plant-based foods (fruits, vegetables, grains, nuts, and seeds) frequently lack one or more essential amino acids, but animal-based foods (meat, chicken, fish, eggs, and dairy products) are frequently good sources of complete protein.