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gluten - 7 dictionary results
glu⋅ten
[gloot-n] 
–noun
| 1. | the tough, viscid, nitrogenous substance remaining when the flour of wheat or other grain is washed to remove the starch. |
| 2. | Archaic. glue or a gluey substance. |
Origin:
1590–1600; < L glūten glue
1590–1600; < L glūten glue
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2009.
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Based on the Random House Dictionary, © Random House, Inc. 2009.
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|
Link To gluten
| glu·ten (glōōt'n) n.
[French, from Latin glūten, glue.] glu'ten·ous adj. |
The American Heritage® Dictionary of the English Language, Fourth Edition
Copyright © 2009 by Houghton Mifflin Company.
Published by Houghton Mifflin Company. All rights reserved.
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Copyright © 2009 by Houghton Mifflin Company.
Published by Houghton Mifflin Company. All rights reserved.
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Gluten
Glu"ten\, n. [L., glue: cf. F. gluten. See Glue.] (Chem.) The viscid, tenacious substance which gives adhesiveness to dough. Note: 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. 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 Revised Unabridged Dictionary, © 1996, 1998 MICRA, Inc.
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gluten
1639, "any sticky substance," from L. gluten (gen. glutinis) "glue." Used 16c.-19c. for the part of animal tissue now called fibrin; used since 1803 of the nitrogenous part of the flour of wheat or other grain; hence glutamic acid (1871), a common amino acid, and its salt, glutamate (1876). Glutinous "of the nature of glue" is c.1400 (implied in glutinosity), from L. glutinosus, from gluten.
Online Etymology Dictionary, © 2001 Douglas Harper
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Main Entry: glu·ten
Pronunciation: 'glüt-&n
Function: noun
: a gluey protein substance especially of wheat flour that causes doughto be sticky —glu·ten·ous /'glüt-n&s, -&n-&s/ adjective
Merriam-Webster's Medical Dictionary, © 2002 Merriam-Webster, Inc.
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gluten glu·ten (gl&oomacr;t'n)
n.
A mixture of insoluble plant proteins occurring in cereal grains, chiefly corn and wheat, used as an adhesive and as a flour substitute.
The American Heritage® Stedman's Medical Dictionary
Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.
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Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.
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gluten (gl t'n) Pronunciation Key
A yellowish-gray, powdery mixture of plant proteins occurring in cereal grains such as wheat, rye, barley, and corn. The gluten in flour makes it ideal for baking, because the chainlike protein molecules of the gluten trap carbon dioxide and expand with it as it is heated. Gluten is also used as an adhesive and in making seasonings, especially monosodium glutamate (MSG). |
The American Heritage® Science Dictionary
Copyright © 2002. Published by Houghton Mifflin. All rights reserved.
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Copyright © 2002. Published by Houghton Mifflin. All rights reserved.
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Gluten
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