Gluten mainly exists in wheat, rye, barley and their hybrids. Various foods produced and processed with these grains, such as bread, cakes, biscuits, beer, etc., generally contain gluten.
Gluten is a mixture of a series of protein, which consists of about 50% gliadin and about 50% gluten. Glutenin is called gluten in wheat, rye essence in rye and barley gliadin in barley.
Gluten-free food:
1. Processed foods that do not contain wheat (all wheat plants, such as durum wheat, spelt wheat and Cam wheat), rye, barley or their hybrids, and the gluten content does not exceed 20mg/kg can be called gluten-free foods.
2. Using certain food processing technology, foods processed with wheat (all wheat plants, such as durum wheat, spelt wheat, Cam wheat), rye, barley or their hybrid varieties can also be called "gluten-free food" if the gluten content in the food does not exceed 20mg/kg.
3. If the gluten content of food is 20 ~ 100 mg/kg after the gluten component is removed, it cannot be called "gluten-free food".