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"A really good practitioner never stops learning and is never qualified as there is always something more to learn."

Diana Mossop

Gluten

A protein substance of wheat which is intermixed with the starchy endosperm of the grain. It causes the carbon dioxide produced during dough fermentation to be retained by the dough in a manner which provides the porous and spongy structure of bread. (From Merck Index, 11th ed)