GLUTEN
T.H. Collins
(Senior Bakery Officer (Bread) at the Flour Milling and Baking Research Association, Chorleywood)
390
Abstract
Gluten is the nitrogenous part of the flour of wheat which remains behind as a sticky, cohesive substance when the starch is removed by kneading a flour dough in a current of water.
Citation
Collins, T.H. (1976), "GLUTEN", Nutrition & Food Science, Vol. 76 No. 3, pp. 11-14. https://doi.org/10.1108/eb058656
Publisher
:MCB UP Ltd
Copyright © 1976, MCB UP Limited