[gloot-l-in] /ˈglut l ɪn/
any of a group of simple proteins of vegetable origin, especially one from wheat.
any of a group of water-insoluble plant proteins found in cereals. They are precipitated by alcohol and are not coagulated by heat Compare gliadin
[gloot-n] /ˈglut n/ noun 1. the tough, viscid, nitrogenous substance remaining when the flour of wheat or other grain is washed to remove the starch. 2. Archaic. glue or a gluey substance. /ˈɡluːtən/ noun 1. a protein consisting of a mixture of glutelin and gliadin, present in cereal grains, esp wheat. A gluten-free diet is […]
noun 1. bread made from gluten flour. noun 1. bread made from flour containing a high proportion of gluten
- Gluten enteropathy
gluten enteropathy n. See celiac disease.
noun 1. . noun 1. wheat flour from which a large part of the starch has been removed, thus increasing the proportion of gluten. noun unbleached, specially formulated flour with a high level of gluten, which contributes to the structure and elasticity needed for yeast bread dough Usage Note cooking