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Webster 1913 Edition

Gluten

Glu′ten

,
Noun.
[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 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 1828 Edition

Gluten

GLUTEN

,
Noun.
[L. See Glue.] A tough elastic substance, of a grayish color, which becomes brown and brittle by drying; found in the flour of wheat and other grain. It contributes much to the nutritive quality of flour, and gives tenacity to its paste. A similar substance is found in the juices of certain plants.
1.
That part of the blood which gives firmness to its texture.

Definition 2024

glúten

glúten

See also: gluten and Gluten

Portuguese

Noun

glúten m (plural glútenes or glútens)

  1. gluten (cereal protein)

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