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Is gluten soluble in water?

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The long molecules of gluten, insoluble in water, are strong and flexible and form many cross linkages. This gives flour its characteristic chewiness and permits breads and cakes to rise during baking as the gases within expand and are trapped in the gluten superstructure.

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Get more facts and information about gluten . Or, view the full encyclopedia entry from The Columbia Encyclopedia, Sixth Edition.

Similar questions: Is gluten water soluble? What makes flour "chewy"? What makes bread rise? What makes cakes rise? [ Hide these questions ]

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