Definition: Gluten is a protein found in flour, which forms during bread making. Glutanin and gliadin, two protein molecules in flour, combine to form gluten when water is added to flour and the resulting dough is worked over and over, or kneaded. The gluten forms a network that traps CO2 created by yeast, giving bread its characteristic texture and air bubbles.
Pronunciation: GLU tinn
Common Misspellings: glutin
Examples:
High protein bread flour contains more gluten than cake flour, so helps form the characteristic air holes in bread.
