gluten in German
gluten in German
Gluten
(cooking, biochemistry) The major protein in cereal grains, especially wheat; responsible for the elasticity in dough and the structure in baked bread. [from 19th c.]
Kleber
(cooking, biochemistry) The major protein in cereal grains, especially wheat; responsible for the elasticity in dough and the structure in baked bread. [from 19th c.]