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A protein substance, a constituent of wheat and other cereals, which develops elastic strands when mixed with water - thus allowing bread to rise and keep its structure under heat. Few grains possess gluten, and none, except wheat, have enough to produce the light texture that we associate with bread. There are two basic types of flour used for commercial baking - soft flour, which is low in gluten (favoured in France), and hard wheat flour (high gluten), the main flour used in Britain.

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