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Volume 76, Issue 3
1 March 1976
Nutrition & Food Science Cover Image for Volume 76, Issue 3
Review Article| March 01 1976

GLUTEN

T.H. Collins
Senior Bakery Officer (Bread) at the Flour Milling and Baking Research Association, Chorleywood
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Author & Article Information
Publisher: Emerald Publishing
Online ISSN: 1758-6917
Print ISSN: 0034-6659
© MCB UP Limited
1976
Nutrition & Food Science (1976) 76 (3): 11–14.
https://doi.org/10.1108/eb058656

Gluten is the nitrogenous part of the flour of wheat which remains behind as a sticky, cohesive substance when the starch is removed by kneading a flour dough in a current of water.

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© MCB UP Limited
1976
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