GLUTEN

gluten. Gluten, n. glue, the principle of glue in grain

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Glu″ten (?), n. [[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.