Baked bran is also called the toaster, but we generally don't know the name, but it is still common in our daily life. For example, we will see this when we eat cold noodles and cold rice noodles, and there will be this inside. Some people say that baked bran is gluten, but in fact, the two are different foods. The difference between baked bran and gluten is that gluten includes many kinds, and baked bran is also a kind of gluten.

Baked bran is soft, tastes good, and we can eat it in hot pot, etc. These are all possible, and it feels ok. Everyone should remember that baked bran and gluten are different, and there are certain differences between them. Gluten contains this baked bran, but it is not gluten.

Gluten characteristics:

Gluten is a plant protein, which consists of gliadin and glutenin. Add a proper amount of water and a little salt to the flour, stir well to form dough, and then rub it repeatedly with clear water to wash off all the starch and other impurities in the dough, leaving gluten.

Oil gluten is made into a ball by hand, fried in a hot oil pan until golden brown, and then taken out. Put the washed gluten into a boiling pot and cook it for 80 minutes until it is cooked, that is, "water gluten".