Meaning of gluten in English:

gluten

Pronunciation /ˈɡluːt(ə)n/

See synonyms for gluten

Translate gluten into Spanish

noun

mass noun
  • A mixture of two proteins present in cereal grains, especially wheat, which is responsible for the elastic texture of dough.

    ‘Of all the gluten grains, wheat gluten has the highest gliadin content.’
    • ‘In celiac disease, the immune system reacts to a protein called gluten found in wheat, barley or rye.’
    • ‘Wheat, gluten, and other proteins in food may elicit allergic symptoms.’
    • ‘Staple grains other than wheat have different protein contents, and do not develop gluten as wheat-based doughs do.’
    • ‘In this method, waste protein such as wheat gluten, is combined with water and acid.’
    • ‘Milk neutralizes stomach acid, making it less effective at breaking down proteins including wheat gluten.’
    • ‘Wheat flour has a protein called gluten, which forms the elastic strands when moistened and agitated.’
    • ‘It comes from gluten, the insoluble protein in wheat that makes bread dough elastic.’
    • ‘As the baker kneads the dough, protein develops into gluten, which gives bread its rising power.’
    • ‘The disorder occurs in people with a genetic intolerance of gluten, a food protein contained in wheat and other grains.’
    • ‘Rich in protein and gluten, flours made from these are ideal for hearty breads like Malten's.’
    • ‘However, it should be considered that most commercial oat products contain wheat flour or gluten.’
    • ‘A protein that is part of wheat, gluten is found in wheat, barley and rye.’
    • ‘The elastic nature of gluten also holds particles of the dough together, preventing crumbling during rolling and shaping.’
    • ‘However, gluten is only one protein found in wheat, rye and barley.’
    • ‘In celiac disease, the immune system targets gluten, a protein found in wheat, rye and barley.’
    • ‘They suffer from Coeliac disease, which is characterised by an intolerance of gluten, found in wheat and other grains.’
    • ‘The most common food intolerances are wheat or gluten, dairy, corn, soy, eggs and peanuts.’
    • ‘Tutors and students rose to the challenge of devising a special three course menu for people who must exclude a protein called gluten from their diet.’
    • ‘The primary treatment for celiac disease is the removal of gluten and related proteins from the diet.’

Origin

Late 16th century (originally denoting protein from animal tissue): via French from Latin, literally ‘glue’.