Define: Gluten

Nov 16, 2010
  •  a protein substance that remains when starch is removed from cereal grains; gives cohesiveness to dough
    wordnetweb.princeton.edu/perl/webwn
  • Gluten (from Latin '' "glue") is a composite of the proteins gliadin and glutenin''. These exist, conjoined with starch, in the endosperms of some grass-related grains, notably wheat, rye, and barley. Gliadin and glutenin comprise about 80% of the protein contained in wheat seed. ...
    en.wikipedia.org/wiki/Gluten
  • Fibrin (formerly considered as one of the "animal humours"); The major protein in cereal grains, especially wheat; responsible for the elasticity in dough and the structure in baked bread
    en.wiktionary.org/wiki/gluten
  • An inherent starch that exists in most grain or wheat sources. Gluten is an important source of nutritional protein and as an additive to foods otherwise low in protein. Gluten is also used as a flavoring additive or a thickening agent.
    www.jerky.com/Glossary.html
  • tough nitrogen containing substance remaining after the flour is washed free of starch.
    www.omafra.gov.on.ca/english/livestock/dairy/facts/08-039.htm
  • A protein in flour that developes elasticity when kneaded, this is desirable in bread as it helds trap the carbon dioxide in the dough and enables it to rise with less risk of collapsing. Strong flour is high in gluten.
    www.cookeryonline.com/Resource/GlossaryG.html
  • a protein found in wheat, rye, barley, and oats.
    nyp.org/health/digest-glossary.html
  • A protein group found in wheat and other flours that forms the structure of the bread dough. Gluten holds the carbon dioxide (CO2) produced by the yeast and expands during fermentation, and provides the elasticity and extensibility (stretch) in bread dough. ...
    www.hodgsonmill.com/common-nutrition-terms/
  • Maintaining a gluten free diet is essential if you are gluten intolerant or have Celiac Disease. Gluten free foods contain no wheat, rye, barley or their crossbred hybrids as well as no processed ingredients that would cause there to be 20 or more micrograms of gluten per gram of food.
    www.vansfoods.com/home/glossary-links
  • An immediate principle of vegetables; it is soft, of a grayish white, viscid consistence, and very elastic. GRANULATION, Granulations are the reddish, conical, flesh-like shoots which form at the surface of wounds and ulcers.
    chestofbooks.com/health/herbs/O-Phelps-Brown/The-Complete-Herbalist/Glossary-G-L.html
  • Gluten is part of the elastic, rubbery protein found in wheat, rye, barley and oats. It binds the dough in baking and prevents crumbling. Gluten can be found in breads, cakes, pastries, cookies, biscuits, crackers, battered foods, cereals, snack foods, pastas and pizza. ...
    www.naturallysavvy.com/healthy-eating/glossary
  • a water-soluble protein found in flour. Kneading flour in bread-making brings out the smooth elastic qualities of the gluten content.
    www.cooksrecipes.com/cooking-dictionary/G-3.html
  • is a protein found in wheat. It helps provide structure to yeast raised and baked food products. It contains the allergen which causes gluten enteropathy.
    www.usarice.com/index.php
  • A mixture of plant proteins found in cereal grains such as corn and wheat, and that gives dough its cohesiveness. Sensitivity to gluten can cause damage to the intestines.
    www.fleetlabs.com/glossary.php
  • The sticky substance that remains after the bran has been kneaded and rinsed from whole wheat flour. Used to make seitan and fu.
    www.goodhealthinfo.net/mdr/glossary.htm
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