Gluten is an insoluble protein composite made up of two proteins named gliadin and glutenin.

麸质是一种不溶性蛋白质复合物，由种名为醇溶蛋白蛋白蛋白质组成。

When flour and water come together, two of the proteins in flour, gliadin and glutenin, unravel and combine to form long strands of gluten.

面粉水混合在一起时，面粉种蛋白质，即醇溶蛋白蛋白，会分解并结合成长串麸质。

But wheat flour contains two proteins -- gliadin and glutenin -- that can combine to form a delicate pie crust’s worst enemy: gluten .

但是小粉含有种蛋白质——醇溶蛋白蛋白——它们可以结合形成精致馅饼皮最大敌人：麸质。

These two proteins called gliadin and glutenin combine, creating gluten which helps to nourish the plants' embryos, and is a major component in giving the foods you eat that chewy goodness!

这种叫做胶蛋白蛋白蛋白质结合，形成了蛋白，这种物质帮助滋养植物胚芽，是给食物带来嚼劲主要成分！