[gloot-n] /ˈglut n/
the tough, viscid, nitrogenous substance remaining when the flour of wheat or other grain is washed to remove the starch.
Archaic. glue or a gluey substance.
a protein consisting of a mixture of glutelin and gliadin, present in cereal grains, esp wheat. A gluten-free diet is necessary in cases of coeliac disease
1630s, “any sticky substance,” from Middle French gluten (16c.) or directly from Latin gluten “glue” (see glue (n.)). Used 16c.-19c. for the part of animal tissue now called fibrin; used since 1803 of the nitrogenous part of the flour of wheat or other grain; hence glutamic acid (1871), a common amino acid, and its salt, glutamate.
gluten glu·ten (glōōt’n)
A mixture of insoluble plant proteins occurring in cereal grains, chiefly corn and wheat, used as an adhesive and as a flour substitute.
A yellowish-gray, powdery mixture of plant proteins occurring in cereal grains such as wheat, rye, barley, and corn. The gluten in flour makes it ideal for baking, because the chainlike protein molecules of the gluten trap carbon dioxide and expand with it as it is heated. Gluten is also used as an adhesive and in making seasonings, especially monosodium glutamate (MSG).
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
[gloot-n-in] /ˈglut n ɪn/ noun 1. a simple protein of cereal grains that imparts adhesive properties to flour.