Dictionary

Gluten

Gluten is a mixture of two proteins, gliadin and glutenin, which are found together with starch in the endosperm of seeds of some cereals, especially wheat, rye and barley. In the case of wheat, even up to 80% of protein content. It is an important part of traditional European cuisine, the quality and quantity of gluten give the quality of wheat flour and the quality of the dough made from it. Good gluten gives the dough elasticity and rubberiness, which is also reflected in the resulting…