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Gluten. The mass that results when the wheat flour proteins gliadin (q.v.) and glutenin (q.v.) are mixed together with an appropriate amount of water and with adequate mechanical agitation. The mixing action transforms the discrete protein particles into a cohesive three-dimensional structure that imparts to the dough (q.v.) the desired characteristics of plasticity (q.v.), elasticity (q.v.), and viscosity (q.v.).