gluten

Gluten: nm Gluten is the mass of proteins remaining after extraction of wheat starch.
Gluten makes up about 80% of the protein in wheat and is made up of gliadin and glutenin. It is thanks to gluten that bread acquires its elasticity.

It is found in bread flours: wheat, rye, barley (in very small quantities, which makes it difficult to make barley bread).
Gluten flour is made from dry gluten. Rich in protein, it has a large...