Use
Gluten is a protein complex formed when water is kneaded with
wheat flour which brings about the removal of a large portion of the
starch. it forms the elastic framework of dough, entrapping the gas
produced by the fermentation of leavening action which results in
a risen dough of desired loaf volume and structure. gliadin is of
lower molecular weight and provides extensibility as compared to
glutenin, which is of higher molecular weight and contributes elas-
ticity. gluten is available as wheat gluten, corn gluten, and zein.
vital wheat gluten is the most widely used. see wheat gluten.