a gray, sticky, nutritious mixture of proteins, including gliadin, found in wheat and other grain: it gives dough its tough, elastic quality
Origin of gluten
Classical Latin gluten, glue, akin to Late Latin glus, glue
noun
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.
YourDictionary definition and usage example. Copyright © 2018 by LoveToKnow Corp
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"gluten." YourDictionary, n.d. Web. 21 January 2019. <https://www.yourdictionary.com/Gluten>.
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gluten. (n.d.). Retrieved January 21st, 2019, from https://www.yourdictionary.com/Gluten
gluten
Webster's New World College Dictionary, Fifth Edition Copyright © 2014 by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
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"gluten." YourDictionary, n.d. Web. 21 January 2019. <https://www.yourdictionary.com/Gluten>.
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gluten. (n.d.). Retrieved January 21st, 2019, from https://www.yourdictionary.com/Gluten
gluten
noun
- 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 gluten
French from Latin glūten glueRelated Forms:
- glu′ten·ous
adjective
THE AMERICAN HERITAGE® DICTIONARY OF THE ENGLISH LANGUAGE, FIFTH EDITION by the Editors of the American Heritage Dictionaries. Copyright © 2016, 2011 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
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"gluten." YourDictionary, n.d. Web. 21 January 2019. <https://www.yourdictionary.com/Gluten>.
APA Style
gluten. (n.d.). Retrieved January 21st, 2019, from https://www.yourdictionary.com/Gluten
- 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.
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MLA Style
"gluten." YourDictionary, n.d. Web. 21 January 2019. <https://www.yourdictionary.com/Gluten>.
APA Style
gluten. (n.d.). Retrieved January 21st, 2019, from https://www.yourdictionary.com/Gluten
Noun
(countable and uncountable, plural glutens)
Anagrams
English Wiktionary. Available under CC-BY-SA license.
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"gluten." YourDictionary, n.d. Web. 21 January 2019. <https://www.yourdictionary.com/Gluten>.
APA Style
gluten. (n.d.). Retrieved January 21st, 2019, from https://www.yourdictionary.com/Gluten
gluten - Medical Definition
n.
- 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.
Related Forms:
- glu′ten·ous
adj.
The American Heritage Dictionary of Medicine © 2018 by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
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MLA Style
"gluten." YourDictionary, n.d. Web. 21 January 2019. <https://www.yourdictionary.com/Gluten>.
APA Style
gluten. (n.d.). Retrieved January 21st, 2019, from https://www.yourdictionary.com/Gluten
Sentence Examples
- When deprived of the gluten it constitutes oswego, maizena or corn flour.
- 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.
- 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.
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