밀, 보리, 호밀 등 곡물에 들어 있는 단백질의 혼합물로, 반죽에 탄력과 끈기를 주는 물질.
A mixture of proteins found in cereal grains, especially wheat, that gives dough its elastic and chewy texture.
예문:
"Strong flour has a high gluten content, making it perfect for chewy artisan breads."
"Many grocery stores now offer a wide variety of gluten-free alternatives for people with allergies."
"Over-mixing the batter can develop too much gluten, resulting in a tough cake."