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.
The protein in wheat flour which gives dough strength, plasticity and rising power.
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. Commercial gluten flour is specially processed to reduce the starch content and retain the gluten. It is used by bakers in combination with flours having a low protein content because it improves the baking quality and produces gluten bread of high-protein content.
Protein found in wheat and rye.
a protein found in wheat that gives the characteristic crumb structure to bread.
a protein in wheat and other grains. Some people are allergic to gluten (e.g. celiac disease and nontropical sprue).
A wheat or grain protein.
the protein which is prevalent in various amounts of all wheat flours, and builds structure to most baked goods, particularly breads.
DECORATIVE used in japanese cooking. Small decorative shapes made from wheat gluten. Sold dried in packets, they are added directly to soups and one-pot dishes.
Gluten is the protein in wheat that is responsible for the strong structure of dough. Gluten is one of the easily digested proteins.
A wheat endosperm protein which is part of the pathogenesis of celiac disease, also known as gluten-sensitive enteropathy.
A protein substance left in the endosperm after the starch has been removed.
Gluten is an elastic protein found in grains that gives dough it's cohesiveness and structure.
An elastic network of proteins formed when water and wheat flour are combined. Wheat is the only grain with sufficient quantities of the specific proteins-glutenin and gliadin – needed to produce gluten.
a protein substance that remains when starch is removed from cereal grains; gives cohesiveness to dough
Elastic, tenacious substance formed from the insoluble proteins of wheat flour during dough development.
a mixture of two proteins--gliadin and glutenin--present in wheat, rye, oats, and barley.
The sticky (glutinous) protein of wheat, rye, barley and oats which causes coeliac disease.
Gluten is formed in cereals from the proteins gliadin and glutenin which are insoluble in water but swell. The gluten forms during mixing, when the two substances are so closely adsorbed, bound together and cross-linked that they can no longer return to their original condition. If the natural gluten content of a flour is too low, gluten obtained by extraction (vital wheat gluten) can be added to supplement it. See also wet gluten, gluten extension, gluten properties.
Plant protein found in cereal grains.
A protein found in wheat, rye, barley and oats. Patients with an allergy to gluten often experience diarrhea, abdominal pain, bloating and gas. Malabsorption may also occur in these individuals. The disease is also called gluten enteropathy or celiac sprue.
Protein found in grains such as wheat, rye, oats and barley.
a protein in grains such as wheat, oats, rye, and barley.
the mixture of the endosperm protein with a liquid that makes dough elastic and pliable when kneaded. Gluten also allows carbon dioxide bubbles (created by fermenting yeast) to develop pockets in the dough allowing it to rise. Gluten is why almost all breads are made with wheat flour, although others can be added to allow for more flavor and texture.
A type of protein found in wheat, rye, barley and possibly oats; corn and rice have small amounts of a seemingly different type of gluten that does not seem to cause symptoms in people with Celiac disease or gluten intolerance.
The protein found in wheat flours.
the elastic material contained in grains which contributes to light breads.
Wheat gum; the protein part of wheat and some other grains.
A protein found in flour; it has stretching and elastic properties which allow it to provide a network within dough which can trap carbon dioxide.
A natural protein in wheat flour. When the bread dough is kneaded, gluten becomes an elastic net that traps the carbon dioxide produced by the commercial yeast. The more the gluten is worked, by kneading the dough, the chewier the bread is. When baking sourdough bread, however, it's important to fully "work" the gluten. Wild yeast doesn't always produce much carbon dioxide gas, and you want to be sure that none of the gas is lost. Using a bread flour, which has more gluten than all-purpose flour, is very important if you want your bread to rise well.
The sticky substance in wheat flour that gives dough its tough, elastic quality.
The protein in flour which, gives the dough elasticity and strength.
The elastic material in grains which contributes to lightbreads.
A constituent of wheat and other cereals. The amount present in varying flours produces the different textures of cakes and breads.
A protein found in wheat, rye, barley and oats. In people who can't digest it, gluten damages the lining of the small intestine, a condition called Celiac Sprue.
A protein found in wheat or related grains and many foods that we eat. Gluten can be found in a large variety of foods including soups, salad dressings, processed foods and natural flavorings. Unidentified starch, binders and fillers in medications or vitamins can be unsuspected sources of gluten.
Mixture of plant proteins occurring in grains, chiefly corn and wheat. People who are sensitive to gluten develop gastrointestinal symptoms that can be controlled only by eating a gluten-free diet.
CaF directory of specific conditions and rare syndromes Protein found in wheat.
A unique protein found in wheat that gives cohesiveness to dough. A gluten web traps fermenting gasses that make bread dough rise. Gluten has both elastic (bounces back) and extensible (stretches out) properties.
A type of protein in wheat and several other grains, gluten contributes to the texture of raised breads. It is also a highly allergic protein for many people, particularly people with celiac sprue disease.
A gluey protein substance--especially of wheat flour--that causes dough to be sticky.
The protein in wheat flour that gives dough its characteristic elasticity.
Gluten is a mixture of two proteins present in cereal...
A protein formed when hard wheat flour is moistened and agitated. Gluten is what gives yeast dough its characteristic elasticity.
The viscid substance which gives adhesiveness to dough; an insoluble protein.
A sticky substance found in wheat flour, indigestible by some people.
A protein in flour that developes elasticity when kneaded, this is desirable in bread as it helds trap the carbon dioxide in the dough and enables it to rise with less risk of collapsing. Strong flour is high in gluten.
a water-soluble protein found in flour. Kneading flour in bread-making brings out the smooth elastic qualities of the gluten content.
Gluten is an ergastic amorphous mixture of proteins found combined with starch in the endosperm of some cereals, notably wheat, rye, and barley. It constitutes about 80% of the proteins contained in wheat, and is composed of the proteins gliadin and glutenin. Gluten is responsible for the elasticity of kneaded dough, which allows it to be leavened, as well as the "chewiness" of baked products like bagels.