| 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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| 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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