Gluten

Term	Definition
Gluten	Present in the endosperm of wheat flour, gluten is comprised of two proteins, glutenin and gliadin, which give bread dough its elasticity and the baked bread chewiness. When the flour is hydrated and kneaded, these proteins combine to form gluten. Gluten gives the dough the structure for holding the carbon dioxide gas produced by the fermentation and also gives the dough strength and elasticity. The term is used most often in reference to wheat flour, but gluten also occurs in rye, barley, and certain other cereal flours.

Term

Definition

Present in the endosperm of wheat flour, gluten is comprised of two proteins, glutenin and gliadin, which give bread dough its elasticity and the baked bread chewiness. When the flour is hydrated and kneaded, these proteins combine to form gluten. Gluten gives the dough the structure for holding the carbon dioxide gas produced by the fermentation and also gives the dough strength and elasticity. The term is used most often in reference to wheat flour, but gluten also occurs in rye, barley, and certain other cereal flours.