gluten

• Белковое вещество, остающееся после удаления крахмала из зерновых культур, придающее тесту эластичность.

A protein substance that remains when starch is removed from cereal grains, giving cohesiveness to dough.

uncountable

1. Protein in grainsB2formalculinary

   A mixture of proteins found in wheat and other cereal grains, which gives dough its elastic texture and helps it rise.

   Клейковина

   • Bread flour has a high gluten content, which makes the dough stretchy.
   • People with celiac disease must avoid foods containing gluten.
   • Gluten is what gives pasta its chewy texture.