Origin of glutenClassical Latin gluten, glue, akin to Late Latin glus, glue
The definition of gluten is a sticky mixture of proteins found in corn and wheat as well as other cereal grains.
An example of gluten is a substance that gives bread dough its elastic quality.
a gray, sticky, nutritious mixture of proteins, including gliadin, found in wheat and other grain: it gives dough its tough, elastic quality
- The mixture of proteins, including gliadins and glutelins, found in wheat grains, which are not soluble in water and which give wheat dough its elastic texture.
- Any of the prolamins found in cereal grains, especially the prolamins in wheat, rye, barley, and possibly oats, that cause digestive disorders such as celiac disease.
Origin of glutenFrench from Latin glūten glue
(countable and uncountable, plural glutens)
- This race was formerly used for malt and beer, but owing to its larger amount of gluten as compared with starch it is less adapted for brewing than the two-rowed sorts.
- When deprived of the gluten it constitutes oswego, maizena or corn flour.
- Payen gives only 7% of gluten in rice as compared with 22% in the finest wheat, 14 in oats and 12 in maize.
- In nitrogen than the com B, Cells containing aleuron or gluten mon and turgid wheats, so grains.
- Owing, however, to its poverty in that form of nitrogenous compound called gluten, so abundant in wheat, barley-flour cannot be baked into vesiculated bread; still it is a highlynutritious substance, the salts it contains having a high proportion of phosphoric acid.