Meanings (ES + gloss)
gluten
The major protein in cereal grains, especially wheat; responsible for the elasticity in dough and the structure in baked bread.
Chew on a small piece of dough, and it becomes more compact but persists as a gum-like, elastic mass, the residue that the Chinese named “the muscle of flour” and that we call glut…
Unfortunately, wholemeal bread is, according to many experts, a tricky thing to get right, as the lower gluten content of the flour makes for dense results […]
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