Gluten

[glu·ten]

Gluten is a protein that's found in some grains, such as wheat. It's the gluten in wheat that makes bread dough strong and stretchy.

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The viscid, tenacious substance which gives adhesiveness to dough.

Noun
a protein substance that remains when starch is removed from cereal grains; gives cohesiveness to dough

n.
The viscid, tenacious substance which gives adhesiveness to dough.

Gluten

Glu"ten , n. [L., glue: cf. F. gluten. See Glue.] (Chem.) The viscid, tenacious substance which gives adhesiveness to dough. &hand; Gluten is a complex and variable mixture of glutin or gliadin, vegetable fibrin, vegetable casein, oily material, etc., and ia a very nutritious element of food. It may be separated from the flour of grain by subjecting this to a current of water, the starch and other soluble matters being thus washed out. Gluten bread, bread containing a large proportion of gluten; -- used in cases of diabetes. -- Gluten casein (Chem.), a vegetable proteid found in the seeds of grasses, and extracted as a dark, amorphous, earthy mass. -- Gluten fibrin (Chem.), a vegetable proteid found in the cereal grains, and extracted as an amorphous, brownish yellow substance.

The viscid, tenacious substance which gives adhesiveness to dough.

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Usage Examples

My nutritionist has done a great job in changing my diet after we established I am allergic to things like gluten - I can't eat pizza, pasta and bread. I have lost some weight, but my movement is sharper and I feel great.

Misspelled Form

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