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If you’ve ever chewed a few kernels of wheat to make ‘gum,’ you’ve done a gluten test. Domestic and overseas wheat millers do a somewhat more sophisticated gluten test to determine how flour milled from different wheats will perform in a bakery. The gluten strength of different varieties has been in the news lately, and in this video, staff at the Canadian International Grains Institute (Cigi) explain what gluten is and why it’s important to buyers.
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