Definition of Gluten

1. Noun. A protein substance that remains when starch is removed from cereal grains; gives cohesiveness to dough.

Specialized synonyms: Corn Gluten, Wheat Gluten
Generic synonyms: Protein
Derivative terms: Glutinous



Definition of Gluten

1. n. The viscid, tenacious substance which gives adhesiveness to dough.

Definition of Gluten

1. Noun. (obsolete) Fibrin (formerly considered as one of the "animal humours"). (defdate 16th-19th c.) ¹

2. Noun. The major protein in cereal grains, especially wheat; responsible for the elasticity in dough and the structure in baked bread. (defdate from 19th c.) ¹

3. Noun. (rare geology) A gluey, sticky mass of clay, bitumen etc. (defdate from 19th c.) ¹

¹ Source: wiktionary.com

Definition of Gluten

1. a tough elastic plant protein substance [n -S]

Medical Definition of Gluten

1. The protein of wheat and other grains which gives to the dough its tough elastic character. This entry appears with permission from the Dictionary of Cell and Molecular Biology (11 Mar 2008)

Gluten Pictures

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Lexicographical Neighbors of Gluten

gluteal hernia
gluteal line
gluteal lymph nodes
gluteal muscle
gluteal reflex
gluteal region
gluteal ridge
gluteal surface of ilium
gluteal tuberosity
gluteal vein
gluteal veins
glutei
glutei maximi
glutelin
glutelins
gluten (current term)
gluten-free
gluten-free diet
gluten bread
gluten enteropathy
glutenfree
glutenin
glutenins
glutenous
glutens
gluteofemoral
gluteofemoral bursa
gluteoinguinal
glutes
glutethimide

Literary usage of Gluten

Below you will find example usage of this term as found in modern and/or classical literature:

1. A Dictionary of Arts, Manufactures, and Mines by Andrew Ure (1858)
"Alcohol and acetic arid cause gluten to swell and make a sort of milky solution. Dilute acids and alkaline lyes dissolve gluten. ..."

2. The American Cyclopædia: A Popular Dictionary of General Knowledge by Charles Anderson Dana (1874)
"gluten, or Vegetable Fibrine, a tough elastic substance, named from its adhesive glue-like property, an ingredient in wheat especially, and in smaller ..."

3. Philadelphia Medical Times (1882)
"Should the proprietors put in the full proportion of gluten cells, ... gluten flour, Nt-w York Health Food Co. —Cannot be distinguished from common flour. ..."

4. The Encyclopedia Americana: A Library of Universal Knowledge (1919)
"gluten (Lat, glue), that part of the protein content of wheat which is ... gluten is insoluble in water containing salts, but the gliadin component is ..."

5. Proceedings of the Academy of Natural Sciences of Philadelphia by Academy of Natural Sciences of Philadelphia (1884)
"A STUDY OF THE DISTRIBUTION OF gluten WITHIN THE WHEAT GRAIN. BY NA RANDOLPH, MD The object of the present paper is to briefly describe several methods for ..."

6. The Elements of Experimental Chemistry by William Henry, Robert Hare (1823)
"Relative proportion of gluten in Wheat of different Countries.— Vol. II. p. 18O. SIR H. DAVY discovered a larger proportion of gluten in North American ..."

7. Pharmaceutical Journal by Royal Pharmaceutical Society of Great Britain (1851)
"The gluten thus obtained is susceptible of numerous useful applications for alimentary purposes. Mixed with wheat flour, in the proportions of thirty parts ..."

8. A Dictionary of Applied Chemistry by Thomas Edward Thorpe (1912)
"gluten. Wheaten flour differs from that o£ all other cereals in that after it has been ... At a higher temperature, the wet gluten expands greatly until the ..."

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