GLUTEN

the principal protein component of wheat and other grains, is composed of vegetable fibrin and a small quantity of gliadin. It is greyish in color and extensible, while fresh and moist, like caoutchouc. It may be separated from wheat or rye flour, etc., by making a paste and washing in succe ive waters until all starchy matter is removed. It is the large proportion of gliadin in the gluten of wheat flour that is responsible for its special tenacity and, consequently, peculiar excellence for bread making among people who prefer light bread and for macaroni, etc. [s. 277]