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GLUTEN
gluten
(noun) a protein substance that remains when starch is removed from cereal grains; gives cohesiveness to dough
Source: WordNet® 3.1
Etymology
Noun
gluten (countable and uncountable, plural glutens)
(obsolete) Fibrin (formerly considered as one of the "animal humours"). [16th-19th c.]
(rare) Any gluey, sticky substance. [from 17th c.]
(cooking, biochemistry) The major protein in cereal grains, especially wheat; responsible for the elasticity in dough and the structure in baked bread. [from 19th c.]
(geology) A gluey, sticky mass of clay, bitumen etc. [from 19th c.]
Anagrams
• Lutgen, englut
Source: Wiktionary
Glu"ten, n. Etym: [L., glue: cf. F. gluten. See Glue.] (Chem.)
Definition: 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’s Unabridged Dictionary 1913 Edition
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CUNT
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