N bread made from flour containing a high proportion of gluten 面筋面包
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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