GLUTEN

If wheat dour be kneaded jin a stream of water, so that the solable - & | matter, starch, be carried away, there m | remains a sticky substance called gluten, "| It is this gluten that enables the dough @ | to undergo the proce of baking, without 1. | crumbling to dust. In a moist state, the 3 | gluten rapidly putrefies, but it does not it | readily decompose after baked. I¢ is | contains the chief flesh-f constitaents of the grain. r| [s. 157]