taigna segamisel kahest teraviljavalgust gliadiinist ja gluteniinist moodustunud tugev, elastne ja veniv mass ehk kleepvalk, mis võimaldab taigna käärimisel hoida kinni eraldunud CO2 ja põhjustab seeläbi taigna kerkimise
a sticky, nutritious mixture of proteins, including gliadin and glutenin, found in wheat and other grain: it gives dough its tough, elastic quality.
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