June 28, 2021
The Times of India
Gluten is a collective term referring to the family of storage proteins called prolamins which are found in grains like wheat, barley, spelt, and rye. While the word 'gluten' is derived from the glue-like property of wet dough, gluten when heated forms an elastic network that helps in holding the food together, providing a stretchy quality. Hence, gluten-containing grains are widely used for making bread and other baked goods.
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