gluten

1. n. The viscid, tenacious substance which gives adhesiveness to dough. Source: opted

2. n. a protein substance that remains when starch is removed from cereal grains; gives cohesiveness to dough Source: wordnet

3. The viscid, tenacious substance which gives adhesiveness to dough. Note: 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. Source: webster

4. The viscid, tenacious substance which gives adhesiveness todough. Source: adambom

5. n:100 n. a protein substance that remains when starch is removed from cereal grains; gives cohesiveness to dough Source: ecdict

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