wheat flour from which a large part of the starch has been removed, thus increasing the proportion of gluten.
unbleached, specially formulated flour with a high level of gluten, which contributes to the structure and elasticity needed for yeast bread dough
[gloot-n-in] /ˈglut n ɪn/ noun 1. a simple protein of cereal grains that imparts adhesive properties to flour.
[gloot-n-uh s] /ˈglut n əs/ adjective 1. like . 2. containing , especially in large amounts.
gluteofemoral glu·te·o·fem·o·ral (glōō’tē-ō-fěm’ər-əl) adj. Relating to the buttocks and the thighs.
- Gluteofemoral bursa
gluteofemoral bursa n. See intermuscular gluteal bursa.