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Being insoluble in water, they can be purified by washing away the associated starch. Worldwide, gluten is an important source of nutritional protein, both in foods prepared directly from sources containing it, and as an additive to foods otherwise low in protein Gluten is still extracted from flour by washing out the starch by means not fundamentally different from the ancient way, which exploited the fact that starch is water-soluble while gluten is not also, that gluten binds together strongly, while starch dissolved in cold water is mobile
When dough made with wheat flour is kneaded, gluten forms when glutenin molecules cross-link to make a sub-microscopic network and associates with gliadin, which contributes viscosity and extensibility to the mix
Procedure
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