gluten lietuviškai

Paaiškinimas anglų kalba

• a protein substance that remains when starch is removed from cereal grains; gives cohesiveness to dough
• A protein substance of wheat which is intermixed with the starchy endosperm of the grain. It causes the carbon dioxide produced during dough fermentation to be retained by the dough in a manner which provides the porous and spongy structure of bread. (From Merck Index, 11th ed)