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

麸质是一种不溶性蛋白质，由两种名为麦醇溶蛋白和麦谷蛋白的蛋白质组。

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

是小麦粉含有两种蛋白质——醇溶蛋白和谷蛋白，它们可以结致的馅饼皮最大的敌人：谷蛋白。

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

当面粉和水混在一起时，面粉中的两种蛋白质，即麦醇溶蛋白和麦谷蛋白，会分解并结长串的麸质。

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

是小麦粉含有两种蛋白质——麦醇溶蛋白和麦谷蛋白——它们可以结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!

这两种叫做麦胶蛋白和谷蛋白的蛋白质结，了谷蛋白，这种质帮助滋养植胚芽，是给食带来嚼劲的主要分！