| gluten |
A protein found in wheat and other grains, such as oats, rye and barley.
출처: www.nutrilite.com/english/public/GeneralInfo/Gloss...
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| gluten-sensitive enteropathy |
Intolerance to gluten occurs in a disease called gluten-sensitive enteropathy, or celiac sprue. Gluten- sensitive enteropathy is caused by a unique abnormal immune response to certain components of gluten, which is a constituent of the cereal grains wheat, rye, and barley. Although sometimes referred to as an allergy to gluten, this immune response involves a branch of the immune system that is different from the one involved in a classical food allergy. ...
출처: www.med.miami.edu/glossary/art.asp
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| 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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