Gluten is a composite of storage proteins termed prolamins and glutelins that is stored together with starch in the endosperm (which nourishes the embryonic plant during germination) of various cereal grains. It is found in wheat, barley, rye and related species and hybrids (such as spelt, khorasan, emmer, einkorn, triticale, kamut, etc.). Glutens, and most especially the Triticeae glutens, are appreciated for their viscoelastic properties, which give dough its elasticity, helping it rise and keep its shape and often leaving the final product with a chewy texture. In a small part of the general human population, gluten can trigger adverse autoimmune reactions responsible for a broad spectrum of gluten-related disorders, including coeliac disease, non-coeliac gluten sensitivity, gluten ataxia and dermatitis herpetiformis.