gluten
[ GLOO-tihn ]
Wheat and other cereals that are made into
FLOUR contain proteins, one of which is glutenin, commonly known as gluten. Viewed alone, gluten is a tough, elastic, grayish substance resembling chewing gum. It's the gluten in
FLOUR that, when a dough is kneaded, helps hold in the gas bubbles formed by the leavening agent (see
LEAVENER). Gas contained within a dough or batter helps a
BREAD or other baked good rise, creating a light structure. Most (but not all)
FLOURs contain gluten in varying amounts.
BREAD (or hard wheat)
FLOUR has a high gluten content and is therefore good for yeast
BREADs, which require an elastic framework. On the other hand, low-protein (and therefore low-gluten) cake
FLOUR has a softer, less elastic quality and is better suited for cakes. See also
BREAD;
FLOUR;
SEITAN.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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