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

麸质是一种不溶性质复合，种名为麦醇溶麦谷的质组成。

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

面粉水混合在一起时，面粉中的种质，即麦醇溶麦谷，会分解并结合成长串的麸质。

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

但是小麦粉含有种质——麦醇溶麦谷——它们可以结合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!

这种叫做麦胶谷的质结合，形成了谷，这种质帮助滋养植胚芽，是给食带来嚼劲的主要成分！