GLUTEN

gluten

(noun) a protein substance that remains when starch is removed from cereal grains; gives cohesiveness to dough

Source: WordNet® 3.1

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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

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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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