Gluten Protein

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A Gluten Protein is a protein that is found in wheat and other grains that provides elasticity to dough in baking and contributes to the structure of baked goods.



References

2022

  1. Shewry, P. R.; Halford, N. G.; Belton, P. S.; Tatham, A. S. (2002). "The structure and properties of gluten: An elastic protein from wheat grain". Philosophical Transactions of the Royal Society B: Biological Sciences. 357 (1418): 133–142.