Definition of Gluen
Glu"ten (?), n. [L., glue: cf. F.
gluten. See Glue.] (Chem.) The viscid,
tenacious substance which gives adhesiveness to dough.
&fist; Gluten is a complex and variable mixture of glutin
or gliadin, vegetable fibrin, vegetable casein, oily material, etc.,
and is 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.
- Webster's Unabridged Dictionary (1913)
- The major protein in cereal grains, especially wheat; responsible for the elasticity in dough and the structure in baked bread.
- The Nuttall Encyclopedia
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