| gluten |
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.
출처: wgby.org/localprograms/onthemenu/pages/recipes/glo...
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| gluten |
An elastic protein formed when hard wheat flour is moistened and agitated. Gluten gives yeast doughs their characteristic elasticity.
출처: www.glutenfreeda.com/glossary.asp
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| gluten |
is a sticky protein found in wheat, oats, barley and rye that is difficult to digest. A person with celiac disease must totally avoid it.
출처: www.optinutri.net/glossary.html
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| gluten |
a protein ingredient of flour which gives it its elasticity. A high gluten content is necessary in the making of bread for example
출처: www.great-cooking-made-easy.com/glossary-D-K.html
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| gluten |
Wheat gum; the protein part of wheat and some other grains.
출처: www.hollister.com/anz/ostomy/resource/glossary.htm...
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