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gluten

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protein part of wheat flour that gives an elastic structure to bakery products, enabling them to expand around air or gas bubbles and to hold the texture formed. Gluten is formed when water is added to flour, causing the proteins gliadin and glutenin to combine and swell while maintaining their shape. Commercial gluten is made by mixing flour with water to make a dough, and then washing out the starch. Available in different strengths, in wet form or as a dried powder.

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