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Gluten, mixture of 2 proteins, gliadin and glutenin, found in wheat, rye, and other cereal flours. When bread rises, gluten forms an elastic network that traps carbon dioxide. The high gluten content of hard wheat is right for bread and pasta, while soft wheat (low gluten) is used for biscuits and cakes.

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21st Century Webster's Family Encyclopedia21st Century Webster's Family Encyclopedia - Ghibellines to Grand Prix