Gluten
Gluten is an amorphous ergastic protein found combined with starch in the endosperm of some cereals, notably wheat, rye, and barley. It constitutes about 80% of the proteins contained in wheat and is composed of the proteins gliadin and glutenin. Gluten is responsible for the elasticity of kneaded dough which allows it to be leavened, as well as the "chewiness" of baked products like bagels.
Related Topics:
Ergastic - Protein - Starch - Endosperm - Cereal - Wheat - Rye - Barley - Gliadin - Glutenin - Elasticity - Dough - Leavened - Bagel
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~ Table of Content ~
| ► | Introduction |
| ► | Extraction |
| ► | Usage |
| ► | Maladies caused by gluten |
| ► | Occurrence |
| ► | See also |
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