Best posts about this topicLoading . . .
Gluten (from Latin gluten, "glue") is a composite of storage proteins termed prolamins and glutelins and stored together with starch in the endosperm (which nourishes the embryonic plant during germination) of various grass-related grains. It is found in wheat, barley, rye, oat, related species and hybrids (such as spelt, khorasan, emmer, einkorn, triticale, kamut, etc.) and products of these (such as malt). Gluten is appreciated for its viscoelastic properties. It gives elasticity to dough, helping it rise and keep its shape and often gives the final product a chewy texture.
No signin required
Sussle is the first, open visual encyclopedia. Anyone can use it.
It has beautiful images and viral videos that are way more fun than reading all the text in traditional encyclopedias.
Just click on the red module above.