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

麸质是一种不溶性蛋质复，两种名为醇溶蛋谷蛋的蛋质组成。

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

面粉水混在一起时，面粉中的两种蛋质，即醇溶蛋谷蛋，会分解并结成长串的麸质。

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

但是小粉含有两种蛋质——醇溶蛋谷蛋——它们可以结形成精致的馅饼皮的最大敌人：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!

这两种叫做胶蛋谷蛋的蛋质结，形成了谷蛋，这种质帮助滋养植胚芽，是给食带来嚼劲的主要成分！