BACK TO PREVIOUS PAGE
Gluten Washing. The process of thoroughly kneading a piece of dough (q.v.) under a stream of water, either by hand or by machine, to remove the starch (q.v.). The end product is a cohesive, extensible and rubbery mass that contains 65-70% water and whose dry substance consists essentially of 75-80% protein (q.v.), 5-15% starch (q.v.), 5-10% lipids (q.v.), and a small amount of ash (q.v.). This mass represents the so-called crude gluten (q.v.).