• The general name given to the proteins in common wheat consisting mainly of glutenin and gliadin. These are responsible for the visco-elastic behaviour of and the baking properties of dough made from wheat flours and for the ability of the dough to entrap bubbles of carbon dioxide. It is extracted from wheat, especially in East Asia and when cooked forms a spongy soft mass which absorbs flavours and is used rather like bean curd and for making cakes.


  • noun a protein found in some cereals, which makes the grains form a sticky paste when water is added