Gluten may be defined as the cohesive, viscoelastic proteinaceous material prepared as a by-product of the isolation of starch from wheat flour. Gluten, the dough-forming protein of wheat flour, is im...

Gluten may be defined as the cohesive, viscoelastic proteinaceous material prepared as a by-product of the isolation of starch from wheat flour. Gluten, the dough-forming protein of wheat flour, is important for a range of technological applications from supporting the baking performances of leavened products to the development of new food protein ingredients and other biomaterials..