Gluten Bread 面筋面包 ; 麸质面包 ; [食品] 谷蛋白面包 ; 面皮面包
gluten-bread 麸质面包
gluten free bread 麦麸面包
strong gluten bread wheat 强筋小麦
gluten-free bread 无麸质面包
Different wheats have varying amounts of gluten but plain flour on the market can be used for bread making, cakes and biscuits.
不同小麦的面筋含量不同，而市场上的普通面粉可以用来制作面包、蛋糕和饼干。
The most common culprits are gluten, lactose, and nuts – i.e dairy, wheat/bread items, nuts.
最常见的诱因有麸质，乳糖以及坚果。 例如，乳制品，大麦|面包系列，坚果。
Salt is included in the dough because it regulates the rate of fermentation, toughens the gluten, and prevents the bread from being insipid in taste.
面团中还掺进了盐，因为盐可以调节发酵速率，韧化面筋，防止面包味道变淡。
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