Definition of Gluten. Meaning of Gluten. Synonyms of Gluten

Here you will find one or more explanations in English for the word Gluten. Also in the bottom left of the page several parts of wikipedia pages related to the word Gluten and, of course, Gluten synonyms and on the right images related to the word Gluten.

Definition of Gluten

Gluten
Gluten Glu"ten, n. [L., glue: cf. F. gluten. See Glue.] (Chem.) The viscid, tenacious substance which gives adhesiveness to dough. Note: Gluten is a complex and variable mixture of glutin or gliadin, vegetable fibrin, vegetable casein, oily material, etc., and ia a very nutritious element of food. It may be separated from the flour of grain by subjecting this to a current of water, the starch and other soluble matters being thus washed out. Gluten bread, bread containing a large proportion of gluten; -- used in cases of diabetes. Gluten casein (Chem.), a vegetable proteid found in the seeds of grasses, and extracted as a dark, amorphous, earthy mass. Gluten fibrin (Chem.), a vegetable proteid found in the cereal grains, and extracted as an amorphous, brownish yellow substance.

Meaning of Gluten from wikipedia

- Gluten is a group of seed storage proteins found in certain cereal grains. Although, strictly speaking, "gluten" pertains only to wheat proteins, in the...
- A gluten-free diet (GFD) is a nutritional plan that strictly excludes gluten, which is a mixture of proteins found in wheat (and all of its species and...
- Hashimoto's thyroiditis, among others. Coeliac disease is caused by a reaction to gluten, a group of various proteins found in wheat and in other grains such as...
- Wheat gluten is a food made from gluten, the main protein of wheat. It is made by washing wheat flour dough with water until all the starch granules have...
- Non-celiac gluten sensitivity (NCGS) or gluten sensitivity is "a clinical entity induced by the ingestion of gluten leading to intestinal and/or extraintestinal...
- Gluten-related disorders is the term for the diseases triggered by gluten, including celiac disease (CD), non-celiac gluten sensitivity (NCGS), gluten...
- flour; a "maturing" agent also affects gluten development. A maturing agent may either strengthen or weaken gluten development. The four most common additives...
- "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or bread flour, is high in gluten, with 12%...
- Gluten-free beer is beer made from ingredients that do not contain gluten such as millet, rice, sorghum, buckwheat or corn (maize). People who have gluten...
- is increasing due to the unique viscoelastic and adhesive properties of gluten proteins, which facilitate the production of processed foods, whose consumption...
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