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1. The mixture of proteins, including gliadins and glutelins, found in wheat grains, which are not soluble in water and which give wheat dough its elastic texture.
2. Any of the prolamins found in cereal grains, especially the prolamins in wheat, rye, barley, and possibly oats, that cause digestive disorders such as celiac disease.
[French, from Latin glūten, glue.]
(Biochemistry) a protein consisting of a mixture of glutelin and gliadin, present in cereal grains, esp wheat. A gluten-free diet is necessary in cases of coeliac disease
[C16: from Latin: glue]
a grayish, sticky component of wheat flour and other grain flours, composed mainly of the proteins gliadin and glutenin.
[1590–1600; < Latin glūten glue]
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|Noun||1.||gluten - a protein substance that remains when starch is removed from cereal grains; gives cohesiveness to dough|
corn gluten - gluten prepared from corn
wheat gluten - gluten prepared from wheat
protein - any of a large group of nitrogenous organic compounds that are essential constituents of living cells; consist of polymers of amino acids; essential in the diet of animals for growth and for repair of tissues; can be obtained from meat and eggs and milk and legumes; "a diet high in protein"
gluten[ˈgluːtən] N → gluten m
gluten[ˈgluːtən] n → gluten m
gluten→ جَلُوتيـن lepek gluten Gluten γλουτένη gluten gluteeni gluten gluten glutine グルテン 글루텐 gluten gluten gluten glúten клейковина gluten โปรตีนเหนียวที่พบในธัญพืช glüten gluten 麸质
n. gluten, materia vegetal albuminoidea;
___ -free diet → dieta libre de ___.