1) Allergen found in most bread 2) Cereal protein 3) Cereal-grain protein 4) Dough component 5) Dough constituent 6) Flour component 7) Flour substitute 8) Gives cohesiveness to dough 9) Glue or a gluey substance 10) Grain component 11) It helps dough rise 12) It makes dough sticky 13) Kind of bread or flour
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https://www.crosswordclues.com/clue/gluten
1) Fibrin
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https://www.crosswordclues.com/clue/gluten
Latin, meaning: glue
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http://archives.nd.edu/ggg.htm
• (n.) The viscid, tenacious substance which gives adhesiveness to dough.
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http://thinkexist.com/dictionary/meaning/gluten/
(L. 'glue') the protein of wheat and other grains which gives to the dough its tough elastic character.
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http://users.ugent.be/~rvdstich/eugloss/DIC/dictio37.html
Gluten is a mixture of two proteins, gliadin and glutenin. Gliadin is the protein responsible for gluten enteropathy such as coeliac disease. Wheat contains a large amount of gluten. Other cereals such as barley, oats and rye do not contain gluten but a very similar protein and hence are often excluded in gluten-free diets. When gluten is mixed wit...
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http://www.brainandbody.co.uk/index.php?Itemid=3&id=13&option=com_content&t
a yellowish gray powdery mixture of water-insoluble proteins occurring in wheat and other cereal grains and composed chiefly of the proteins gliadin ... [9 related articles]
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http://www.britannica.com/eb/a-z/g/40
<protein> The protein of wheat and other grains which gives to the dough its tough elastic character. ... (18 Nov 1997) ...
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http://www.encyclo.co.uk/local/20973
(gloo´tәn) the protein derivative of wheat and other grains that gives dough its tough, elastic character. Avoidance of this substance (see gluten-free diet) will alleviate celiac disease in certain persons, as well as immunologic disturbances in which there is an allergy to gliadin.
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http://www.encyclo.co.uk/local/21001
Gluten is a wheat protein that gives yeast dough its characteristic elasticity and chewyness..
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http://www.encyclo.co.uk/local/21216
A constituent of wheat and other cereals. The amount present in varying flours produces the different textures of cakes and breads.
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http://www.encyclo.co.uk/local/21220
A protein found in flour; it has stretching and elastic properties which allow it to provide a network within dough which can trap carbon dioxide.
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http://www.encyclo.co.uk/local/22159
Developed from the protein found in wheat flours.
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http://www.encyclo.co.uk/local/22282
Glu'ten noun [ Latin , glue: confer French
gluten . See
Glue .]
(Chemistry) The viscid, tenacious substance which gives adhesiveness to dough. »
Gluten is a complex and variable mixture of glutin or gliadin, vegetable fibrin, vegetable casein, oily material, etc., and ...
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http://www.encyclo.co.uk/webster/G/37
Gluten: A protein found in wheat or related grains and many foods that we eat. Gluten can be found in a large variety of foods including soups, salad dressings, processed foods and natural flavorings. Unidentified starch, binders and fillers in medications or vitamins can be unsuspected sources of gluten.
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http://www.medterms.com/script/main/art.asp?articlekey=3613
Gluten is a tough elastic protein of a greyish colour which becomes brown and brittle by drying, found in the flour of wheat and other grain. It contributes much to the nutritive quality of flour, and gives tenacity to its paste.
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http://www.probertencyclopaedia.com/browse/GG.HTM
A tenacious elastic protein of wheat flour that gives cohesiveness to dough. Gluten is what allows bread dough to develop those long, beautiful strands and create large open pockets of air (think about the inside of a loaf of Ciabatta compared to the inside of a muffin). Bread flours tend to be made from hard wheats that are higher in protein than ...
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http://www.thefreshloaf.com/faqs/glossary
Gluten is a protein composite found in grains such as barley, rye and wheat.
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http://www.westcoastbrewer.com/Beer_Glossary_and_Brewing_Terms.php
A protein formed when hard wheat flour is moistened and agitated. Gluten is what gives yeast dough its characteristic elasticity.
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http://www.wrenscottage.com/kitchen/glossary.php
Name for the proteins found in grains such as wheat, barley and rye. It gives food their structure and helps to maintain their shape.
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https://bakestarters.com/blogs/tbbt/the-ultimate-a-z-guide-to-baking-termin
Collective term (also known colloquially as gluten or gluten protein) for a mixture of proteins found in the seeds of some cereals such as wheat, rye and barley. Other cereals such as rice and maize are gluten-free. Gluten has been proven to trigger a whole range of diseases, including coeliac disease, a disease of the small intestinal mucosa ...
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https://glossary.wein.plus/gluten
noun a protein substance that remains when starch is removed from cereal grains; gives cohesiveness to dough
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https://www.encyclo.co.uk/local/20974
Protein found in cereal grains, especially wheat and rye. Gluten enables dough to expand during rising. Sensitivity to gliadin, a type of gluten, gives rise to coeliac disease
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https://www.encyclo.co.uk/local/21221
A tenacious, elastic protein substance found especially in wheat flour that gives cohesiveness to dough.
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https://www.encyclo.co.uk/local/23231
a protein in grains, such as wheat, oats, rye, and barley. People who are allergic to gluten often experience irritation and inflammation of the digestive tract when eating products that contain gluten.
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https://www.stanfordchildrens.org/en/topic/default?id=glossary---digestive-
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