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.

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Gluten can be extracted from the flour of wheat and other grains by washing the starch out. To do this, a simple dough of flour and water is rinsed with plain water and kneaded until the rinsing water remains clear and free from starch and bran. For chemical, non-food purposes, a saline solution provides better results. The remaining lump of gluten should have a stringy, sticky texture reminiscent of chewing gum.

Protein: A protein (in Greek πρωτεϊνη = first thread) is a complex, high-molecular-weight organic compound that consists of amino acids joined by peptide bonds. Proteins are essential to the structure and function of all living cells and viruses....

Starch: Starch is a complex carbohydrate which is insoluble in water. Starch (in particular cornstarch) is used in cooking for thickening sauces. In industry, it is used in the manufacture of adhesives, paper, and textiles....

Endosperm: Endosperm is a triploid tissue (containing three sets of chromosomes) found in the seeds of flowering plants. It provides nutrition to the developing embryo. It is mostly composed of starch, though it can also contain oils and protein....

Gluten related Images and Photos (experimental)

Consomme Maggi Dejeuner Au Cacao-Gluten