Gluten

Gluten (from Latin gluten, `glue`) is a protein composite found in wheat and related grains, including barley and rye. Gluten gives elasticity to dough, helping it rise and keep its shape and often gives the final product a chewy texture. Gluten is used in cosmetics, hair products, and other dermatological preparations. Gluten is the composite o.....
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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.
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gluten

(L. 'glue') the protein of wheat and other grains which gives to the dough its tough elastic character.
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gluten

[n] - a protein substance that remains when starch is removed from cereal grains
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Gluten

• (n.) The viscid, tenacious substance which gives adhesiveness to dough.
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gluten

<protein> The protein of wheat and other grains which gives to the dough its tough elastic character. ... (18 Nov 1997) ...
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gluten

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

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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Gluten

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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Gluten

A protein formed when hard wheat flour is moistened and agitated. Gluten is what gives yeast dough its characteristic elasticity.
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Gluten

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.
Found on http://www.encyclo.co.uk/local/22159

Gluten

A protein found in wheat, rye, barley and oats that provides cohesiveness in flour for baking.
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Gluten

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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Gluten

A tenacious, elastic protein substance found especially in wheat flour that gives cohesiveness to dough.
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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

Gluten

An insoluble protein found in wheat.
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Gluten

Developed from the protein found in wheat flours.
Found on http://www.encyclo.co.uk/local/22282

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...
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Gluten

Gluten is a protein composite found in grains such as barley, rye and wheat.
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Gluten

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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Gluten

Gluten is a wheat protein that gives yeast dough its characteristic elasticity and chewyness..
Found on http://www.encyclo.co.uk/local/21216

gluten

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

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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gluten

Latin, meaning: glue
Found on http://archives.nd.edu/ggg.htm

gluten

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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