Gluten hat gute Backeigenschaften, es hält den Teig zusammen, daher wird es auch Kleber-Eiweiß genannt.
» Im Gluten sind die beiden Proteinfraktionen Gliadin und Glutenin enthalten.
www.fraunhofer.deGluten is good for baking because it holds the dough together.
“ Gluten contains two protein fractions, the gliadins and the glutenins.
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