Gluten is formed by two proteins that are found in wheat flour, called glutenin and gliadin. When they're moistened, the two proteins form long, stretchy chainlike molecules that give the dough a ropey and elastic texture. Hard winter wheats, sown in the autumn and then harvestedmore...
Gluten are a composite of proteins, derived from wheat and used in a wide range of applications. The ability of wheat gluten to form a viscoelastic mass network when fully hydrated is a unique property compared to other commercially available vegetable proteins. more...