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

麸质是一种不溶性白质复合物，由两种名为醇溶白和白白质组成。

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

面和水混合在一起时，面两种白质，即醇溶白和白，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 .

但是小含有两种白质——醇溶白和白——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!

这两种叫做胶白和白白质结合，形成了白，这种物质帮助滋养植物胚芽，是给食物带来嚼劲主要成分！