gluten de trigo

gluten de trigo

The protein remaining after wheat flour has been washed to remove starch. Gluten helps hold in the gas bubbles produced by leavening agents. This is why bread flours contain high levels of gluten and cake flours contain low levels.

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Part of Speech: noun
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Industry/Domain: Food (other)
Category: Grains
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Related terms

trigo

Food (other); Grains

There are over 37,000 varieties of this ubiquitous grain. Cultivated for over 6,000 years, wheat is second only to rice as a grain staple. Wheat contains more gluten than other ...

de

Language; Dictionaries

Function words; prepositions; this one is a duplication.

avena

Food (other); Grains

Oat bran is created from the outer layer of oat groats and is usually sold as a hot cereal. Oat groats are whole-oat kernels, which are cooked like rice. Rolled oats are heated ...

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Besides long-grain, there's medium- and short-grain rice, which has a shorter, fatter kernel. The shorter grains stick together when cooked, which is why they are used to make ...

arroz integral

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This is the entire rice grain minus only the inedible husk. The nutritious, high-fiber bran coating gives it its distinctive light tan color and nut-like flavor. The presence of ...

arroz blanco

Food (other); Grains

Rice that has had the husk, bran, and germ removed. White rice is sometimes called polished rice.

pasta

Food (other); Grains

Italian for little worms. Vermicelli is a very thin spaghetti-shaped pasta.

harina de trigo

Food (other); Grains

A flour produced by milling the endosperm portion of the wheat kernel. Whole wheat flour, which is more nutritious, is made by milling the entire kernel, including the outer ...

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