The proper name for this sticky stuff is gluten.

种东西的正式名称就是面筋。

That's highly unlikely since I'm very allergic to gluten.

不可能 我对面筋。

The pizza's done all of its work, the gluten's done all of its work, so it's very light pizza.

披萨完成了所有的工作，面筋完成了所有的工作，所以是非常清淡的披萨。

Dawn Harvey is buying flour to make sourdough. How much difference do you think it makes to the bread itself?

道恩用面粉来做酵母。对面筋包来说有什么区别吗？

It's strengthening the gluten and it's also incorporating a little bit of air into the dough, which is a good thing.

它强化了面筋，也将一点空气融入面团，是一件事。

Is that what the gluten looks like?

妮可： 就是面筋的样子吗？

That's the gluten! And I was right again.

妮可：那是面筋！我又是对的。

Another possible explanation behind gluten sensitivity is the nocebo effect.

面筋感性背后的另一种可能解释是反安慰剂效应。

You want the additional gluten and protein from bread flour to support these rolls.

您需要面包粉中的额外面筋和蛋白质来支面包卷。

Generally, more gluten is a good thing -- if you’re baking bread, that is.

一般来说，面筋越多越——如果你在烤面包，就是样。

Look at that! I love gluten. Who knew? !

妮可：看那个！ 我喜欢面筋。 谁知道？ ！

Which is now considered this horrible gluten-filled, carb-filled evil with sugar in it.

- 现在被认为是种可怕的充满面筋、充满碳水化合物的邪恶食品，里面有糖。

I'm all over that gluten, baby!

帕迪：我吃饱了面筋， 宝贝！

It's all about coating individual flour grains in fat so they don't produce too much gluten which will make the pastry tough.

是让每个面粉粒附上脂肪，所以他们不会产生太多的面筋，否则会很硬。

Then there was... The gluten roast, which was really an all day thing, took like eight hours.

然后是… … 面筋烤，真的是一整天的事情，花了大约八个小时。

It's very difficult to make a lot of baked goods such as bread and cake without having gluten in it.

如果没有面筋，很难制作很多烘焙食品，例如面包和蛋糕。

Gluten is kind of like - it's something that's in bread or in cakes and in a lot of products.

面筋有点像 - 它存在于面包或蛋糕以及许多产品中。

You can see how stretchy that dough is, so you know that it's built a good bit of gluten in there.

你可以看到面团有多有弹性，所以你知道它里面有很多面筋。

Here's what we know: Certain researchers are convinced that some people have an immune reaction to gluten or to some other substance in wheat.

某研究人员确信，有人对面筋或小麦中的其他物质有免疫反应。

Vodka is 40% ethanol, and those proteins that make up gluten won’t dissolve in ethanol the way they do in water.

伏特加是 40% 的乙醇，构成面筋的那蛋白质不会像在水中那样溶解在乙醇中。