gluten
GLOO-ten
/ˈɡluː.tən/
A substance present in cereal grains, especially wheat, that is responsible for the elastic texture of dough.
It is not a single protein but a composite of two proteins, gliadin and glutenin, which form a network when hydrated.
The story behind the word. The word 'gluten' is simply the Latin word for 'glue'. It was named for its sticky, adhesive properties that hold the structure of bread together, much like a biological glue that traps air bubbles.
Word relationships
- protein network: A more scientific description of what gluten forms in dough.
Commonly confused with
- starch: Starch provides the bulk and sugar, while gluten provides the structure and elasticity.
Word family
- glutinous (adjective): Sticky or like glue in texture.
Collocations
- gluten development
- gluten-free
- gluten network
Example sentences
- "Gluten is the rubbery mass that remains after wheat dough is washed to remove the starch." Harold McGee describes the structure of bread.
- "Overworking the dough will develop too much gluten, resulting in a tough, chewy crust." Advice for making tender pastry.
Memory hook
Gluten acts like 'glue' for your bread. Gluten: the glue of the dough.
When not to use
Do not use as a synonym for 'carbohydrate' or 'starch'; it is specifically a protein.
Fun facts
- Wheat is unique because it contains enough glutenin and gliadin to form the strong network needed for leavened bread.
- Seitan is a food made entirely of hydrated gluten.
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