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1.Wheat gluten was a kind of mixture of nature proteins separated from the deep process of wheat, which was named as vital mucedin and composed of glutenin and gliadin.

1.粉又名活性面筋粉,富含蛋白溶蛋白,是小深加工过程中分离一种优质天然蛋白制品。

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TED-Ed(视频版)

1.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,由两种溶蛋白和谷蛋白的蛋白质组成机翻

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

面粉和水混合在一起时,面粉中的两种蛋白质,溶蛋白和谷蛋白会分解并结合成长串的麸质。

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SciShow - Chemistry

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

但是小粉含有两种蛋白质——溶蛋白和谷蛋白——它们可以结合形成精致的馅饼皮的最大敌人:麸质。机翻

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4.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!

这两种叫做胶蛋白和谷蛋白的蛋白质结合,形成了谷蛋白,这种物质帮助滋养植物胚芽,是给食物带来嚼劲的主要成分!

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