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Es harina de trigo lavada con agua hasta que se va todo el almidón y solo queda la proteína. Eso es el gluten, y con eso se fabrica esto.Dos proteínas hacen el truco: la gliadina lo vuelve estirable y la glutenina le devuelve la forma. Juntas arman una red que ninguna otra harina forma igual de bien, y por eso se estira muchísimo sin ...
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