What is gluten and where is it commonly found?

Gluten is a type of protein that is primarily present in wheat and related grains such as barley and rye. It is composed of two main proteins, gliadin and glutenin, which work together to give dough its elastic and stretchable properties. When flour is mixed with water, gluten forms a network that helps trap air bubbles during fermentation, resulting in the rise and texture of baked goods like bread and pasta.

This protein is particularly important in the culinary context, as it is responsible for the chewy texture of many baked products. People with celiac disease or gluten sensitivity must avoid gluten, but for the general population, it is a crucial component of many staple foods.

The other choices do not accurately describe gluten. Dairy products contain different types of proteins, fruits mainly contain sugars and natural carbohydrates, and fats are predominantly found in nuts and seeds but are not related to gluten. Thus, the identification of gluten as a protein found in wheat and related grains is what makes the answer correct.