01 n. The viscid, tenacious substance which gives adhesiveness to dough.
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1.
The viscid, tenacious substance which gives adhesiveness to dough.(Chem.)
Phrases & compounds
Gluten bread —
bread containing a large proportion of gluten; -- used in cases of diabetes.
Gluten casein —
a vegetable proteid found in the seeds of grasses, and extracted as a dark, amorphous, earthy mass.
Gluten fibrin —
a vegetable proteid found in the cereal grains, and extracted as an amorphous, brownish yellow substance.