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. --
(Chem.), a vegetable proteid found in the seeds of grasses, and extracted as a dark, amorphous, earthy mass. --
(Chem.), a vegetable proteid found in the cereal grains, and extracted as an amorphous, brownish yellow substance.
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