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Gluten Encyclopedia Article @ Consisting.org (Site not responding. Last check: 2007-10-21) |
 | | Gluten is an amorphous orgastic protein found combined with starch in the endosperm of some cereals, notably wheat, rye, and barley. |
 | | 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. |
 | | Wheat flour with a high gluten content is called "strong" or "hard" flour, and is used for breads, whereas flour with a lower gluten content is called "soft" flour, and is used for cakes. |
| www.consisting.org /encyclopedia/Gluten (744 words) |
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