The viscid, tenacious substance which gives adhesiveness to dough.
The sticky substance that remains after the bran has been kneaded and rinsed from whole wheat flour. Used to make seitan and fu.
elasticlike strands of protein formed when wheat flour amd a liquid are mixed; gluten becomes the framework for any flour mixture when the protein hardens upon heating in the oven
A protein contained in wheat and other cereals that are made into flour. Gluten is responsible for helping bread dough or batter to rise. Different flours contain different amounts of gluten. Bread flour has a high gluten content which creates an elastic bread dough; low-gluten flour is softer and less stretchy, making it better suited for cakes.