gluten Meaning, Definition & Usage

noun a protein substance that remains when starch is removed from cereal grains; gives cohesiveness to dough

L., glue: cf. F. gluten. See Glue.

(Chem.) The viscid, tenacious substance which gives adhesiveness to dough. ✍ 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.