gluten

Gluten \Glu"ten\, n. [L., glue: cf. F. gluten. See {Glue}.] (Chem.) The viscid, tenacious substance which gives adhesiveness to dough. [1913 Webster] Note: 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. [1913 Webster] {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. [1913 Webster]