Protein-rich fraction from cereal grains, especially wheat. When hydrated forms a sticky mass responsible for the mechanical properties of bread dough. Glutelins and gliadin form a substantial component.
The protein in wheat flour which gives dough strength, plasticity and rising power.
A constituent of wheat and other cereals. The amount present in varying flours produces the different textures of cakes and breads.Found on http://www.encyclo.co.uk/local/21220
Gluten is a wheat protein that gives yeast dough its characteristic elasticity and chewyness..Found on http://www.encyclo.co.uk/local/21216
Latin, meaning: glue Found on http://archives.nd.edu/ggg.htm
A protein found in wheat, rye, barley and oats that provides cohesiveness in flour for baking. Found on http://www.chowbaby.com/10_2000/glossary/glossary.html?synchpage=12&Z=75017
- a protein substance that remains when starch is removed from cereal grainsFound on http://www.webdictionary.co.uk/definition.php?query=gluten
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...Found on http://www.brainandbody.co.uk/index.php?Itemid=3&id=13&option=com_content&t
Protein found in cereals such as wheat, barley and rye. Believed by some people to be the cause of some of the symptoms of autism.Found on http://www.researchautism.net/glossary.ikml?l=g
The sticky (glutinous) protein of wheat, rye, barley and oats which causes coeliac disease.
Found on http://www.encyclo.co.uk/local/20896
Protein found in wheat.
Found on http://www.encyclo.co.uk/local/20898
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.Found on http://www.medterms.com/script/main/art.asp?articlekey=3613
[ Latin , glue: confer French gluten
. See Glue
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 ...Found on http://www.encyclo.co.uk/webster/G/37
<protein> The protein of wheat and other grains which gives to the dough its tough elastic character. ... (18 Nov 1997) ... Found on http://www.encyclo.co.uk/local/20973
a protein substance that remains when starch is removed from cereal grains; gives cohesiveness to doughFound on http://wordnetweb.princeton.edu/perl/webwn?s=gluten
(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.Found on http://www.encyclo.co.uk/local/21001
• (n.) The viscid, tenacious substance which gives adhesiveness to dough.Found on http://thinkexist.com/dictionary/meaning/gluten/
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]Found on http://www.britannica.com/eb/a-z/g/40
(L. 'glue') the protein of wheat and other grains which gives to the dough its tough elastic character.Found on http://users.ugent.be/~rvdstich/eugloss/DIC/dictio37.html
A protein formed when hard wheat flour is moistened and agitated. Gluten is what gives yeast dough its characteristic elasticity.Found on http://www.wrenscottage.com/kitchen/glossary.php
gluten, mixture of proteins present in the cereal grains. The long molecules of gluten, insoluble in water, are strong and flexible and form many cross linkages. This gives flour its characteristic chewiness and permits breads and cakes to rise during baking as the gases within expand and are trappe...Found on http://www.infoplease.com/ce6/sci/A0821057.html
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.Found on http://www.probertencyclopaedia.com/browse/GG.HTM
Type: Term Pronunciation: glū′tĕn Definitions: 1. The insoluble protein (prolamines) constituent of wheat and other grains; a mixture of gliadin, glutenin, prolamins, and other proteins; the presence of gluten allows flour to rise. Synonyms: wheat gumFound on http://www.medilexicon.com/medicaldictionary.php?t=37765
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 diseaseFound on http://www.talktalk.co.uk/reference/encyclopaedia/hutchinson/m0034056.html
A tenacious, elastic protein substance found especially in wheat flour that gives cohesiveness to dough.Found on http://www.hotgrain.com/glossary
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