The proper name for this sticky stuff is gluten.

种东西正式名称是面筋。

That's highly unlikely since I'm very allergic to gluten.

可能 我对面筋过敏。

So if you're making bread, you add water to the dough to start making gluten and then you keep kneading the dough until it's full of a super stretchy gluten network.

所以，当你在做面包时，往生面团里加水，开始做面筋，然后断揉面团，直到它里面充满富有弹性麸质网状物。

I'm going to add flour, I'm going to pulse it, 'cause if I overwork this, it's going to knacker out all the gluten, and it's going to be a rubbish batter.

我准备加入面粉，然后用手搅动，因为如果我搅得过久，把所有面筋毁掉，变成糟糕面糊。

Here's what we know: Certain researchers are convinced that some people have an immune reaction to gluten or to some other substance in wheat.

某些研究人员确信，有些人对面筋或小麦中其他物质有免疫反应。

It's all about coating individual flour grains in fat so they don't produce too much gluten which will make the pastry tough.

是让每个面粉粒附上脂肪，所以他们生太多面筋，否则很硬。

It's strengthening the gluten and it's also incorporating a little bit of air into the dough, which is a good thing.

它强化了面筋，也将一点空气融入面团，是一件好事。

Dawn Harvey is buying flour to make sourdough. How much difference do you think it makes to the bread itself?

道恩用面粉来做酵母。对面筋包来说有什么区别吗？

The pizza's done all of its work, the gluten's done all of its work, so it's very light pizza.

披萨完成了所有工作，面筋完成了所有工作，所以是非常清淡披萨。

So we'll knead that for five minutes or so to get the elasticity of the gluten going, and then we'll shape them, tray them, and let them prove in a proving drawer.

我们要揉五分钟左右，让面筋有弹性，然后我们把它们塑形，放在托盘里，让它们在发酵抽屉里发酵。

Gluten is that stuff that makes bread dough chewy.

面筋是那种让面包面团有嚼劲东西。

But it does develop gluten really well.

但它确实能很好地形成面筋。

Is that what the gluten looks like?

妮可： 是面筋样子吗？

Because it has a longer time to break down the gluten, for example.

因为它有更长时间来分解面筋，例如。

And so gluten, So sourdough bread has gluten in it.

而且面筋，所以酸面包里含有面筋。

Eventually, I learned how cake mixes are made, by coating flour with tiny, solid fat particles, usually in the form of shortening, in industrial-size mixers, so that when you add an egg, oil, and water at home, minimal gluten forms.

最终，我了解到蛋糕粉制作方法：在大型工业搅拌机中，用微小固态脂肪颗粒（通常是起酥油）包裹面粉，样当你在家加入鸡蛋、油和水时，形成面筋极少。

Also, it's important to make the gluten threads in the dough stronger and to trap the carbon dioxide that's created by the yeast to create those beautiful bubbles that everyone loves in pizza dough.

此外，重要是要使面团中面筋丝更强壮，并捕获酵母生二氧化碳，以生每个人都喜欢披萨面团中美丽气泡。

I just blend all the ingredients in a bowl, and I'll add a little bit of water at the end, and let it sit for 10 minutes so the gluten develops in the flour.

我只是把所有原料混合在一个碗里，最后我加一点水， 让它静置 10 分钟， 样面筋在面粉中形成。

As it starts to stretch, hold it there and it'll relax, and those like gluten structure will kinda, instead of snapping right back, they'll kinda relax and kinda hold that a little bit.

当它开始伸展时， 将它保持在那里，它放松，而那些像面筋结构人有点，而是立即折回， 它们有点放松， 有点保持住。

In the refrigerator, there's going to be some time for the gluten that we've activated here to relax and for the moisture we've incorporated to distribute throughout the entire pastry.

在冰箱里，之前激活面筋有一段时间得以松弛，同时我们加入水分也在整个面团中均匀分布。