Protein

Protein is a class, not an ingredient. Flour protein can become Gluten. Milk protein can become curd. Egg protein can hold a foam. Wine tannin binds your saliva proteins and dries the mouth. Treat them as different jobs.

Flour #

Wheat flour carries the proteins that hydrate into gluten once there is water and work. Calvel treats gluten as dough behavior, not a protein percentage to worship ¹. Spec-sheet protein predicts tendency. The network is Gluten.

Milk #

FAO: casein about 75–80% of milk protein, whey proteins about 20–25%; cheesemaking coagulates casein ². Application: Coagulation and Milk. Heat history changes how easily that casein will set. Denaturation is the shared word; the vat is the craft.

Egg products #

21 CFR Part 160 standardizes dried, frozen, and liquid egg products and says there will be no identity standard for shell eggs as such ³. That is a labeling fact. Whisking and cooking those proteins is kitchen practice on Foam and Heat coagulation. The ingredient is Egg.

Wine, in the mouth #

Astringency is tannin binding and precipitating saliva proteins so the mouth loses lubrication ⁴. Acid makes that grip feel stronger. Bitterness is a taste; this is a tactile protein event. Tannin is the wine page.

Observe the food, not the word: stretchy dough, a clean cheese break, a foam that holds, a wine that dries the gums. Gelatin is a different protein network — it sets water on cooling, and it is not pectin. Failure is slack gluten, shattered curd, collapsed foam, or harsh extract — each on its own page.