| gluten |
the elastic material contained in grains which contributes to light breads.
출처: www.biglove.lvhr.com/recipes/glossary2.html
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| gluten |
a protein in flour which, when a dough is kneaded, helps hold in the gas bubbles formed by the leavening agent so the dough will rise.
출처: www.four-h.purdue.edu/foods/Glosary%20Level%20D%20...
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| gluten |
The sticky substance that remains after the bran has been kneaded and rinsed from whole wheat flour. Used to make seitan and fu.
출처: www.goodhealthinfo.net/mdr/glossary.htm
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| gluten |
A protein group found in wheat and other flours that forms the structure of the bread dough. Gluten holds the carbon dioxide (CO2) produced by the yeast and expands during fermentation, and provides the elasticity and extensibility (stretch) in bread dough. Glutenin and gliadin are the two proteins that form gluten.
출처: www.hodgsonmill.com/cgi-bin/page_viewer.cgi
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