| gluten |
The protein in flour that, when moistened and kneaded, forms the web-like framework and adds an elastic nature to dough. This allows dough to expand (rise) and trap the carbon dioxide produced by the leavening agent. Generally, the higher a flour's protein content, the higher the gluten formation. Bread flour has a high gluten-forming protein content, making its dough very elastic - perfect for bread-making. ...
출처: www.chinesefood-recipes.com/glossary_of_cooking_te...
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| gluten |
A sticky albuminous substance in wheat. When wheat flour is mixed with liquid to a dough, this elastic, sticky protein substance is formed which can support starch, fat and air and which also allows the dough to stretch during cooking. Flour containing a high percentage of gluten ie strong flour, is suitable for making bread and other yeast mixtures.
출처: www.tedcancook.com/terms1.htm
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| gluten |
A protein found in wheat, rye, barley and oats that provides cohesiveness in flour for baking.
출처: www.chowbaby.com/10_2000/glossary/glossary.asp
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| gluten |
The protein in flour which, gives the dough elasticity and strength.
출처: thefoody.com/glossary/glossaryg.html
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| gluten |
The proteins found in the plant kingdom subclass of Monocotyledonae, the grass family of wheat, oats, barley, rye, and triticale. Derivatives of these grains include malt, grain starches, hydrolyzed vegetable/plant proteins, textured vegetable proteins, grain vinegar, soy sauce, grain alcohol, flavorings, and the binders and fillers found in vitamins and medications. Like casein, gluten breaks down into molecules with opioid traits, called gluteomorphine. ...
출처: www.thoughtfulhouse.org/0405-conf-glossary.htm
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