Respuesta :

Answer: Gluten is a general name for the proteins found in wheat (wheatberries, durum, emmer, semolina, spelt, farina, farro, graham, KAMUT  Khorasan wheat, and einkorn), rye, barley, and triticale – a cross between wheat, and rye. Gluten helps foods maintain their shape, acting as a glue that holds food together.

Explanation:

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a tenacious elastic protein substance especially of wheat flour that gives cohesiveness to dough.

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