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gluten

Fibrin (formerly considered as one of the "animal humours")

The radical or innate is daily supplied by nourishment, which some call cambium, and make those secondary humours of ros and gluten to maintain it .

A gluey, sticky mass of clay, bitumen etc

Despite constant rain that turned roads to gluten, the Yankees kept moving.

{n} glue, the principle of glue in grain

The viscid, tenacious substance which gives adhesiveness to dough

A mixture of plant proteins occurring in cereal grains, chiefly corn and wheat; substance in wheat flour that gives cohesiveness to dough

elasticlike strands of protein formed when wheat flour amd a liquid are mixed; gluten becomes the framework for any flour mixture when the protein hardens upon heating in the oven

a protein in flour which, when a dough is kneaded, helps hold in the gas bubbles formed by the leavening agent so the dough will rise

The sticky substance in wheat flour that gives dough its tough, elastic quality

a protein in grains such as wheat, oats, rye, and barley

A protein in flour that developes elasticity when kneaded, this is desirable in bread as it helds trap the carbon dioxide in the dough and enables it to rise with less risk of collapsing Strong flour is high in gluten

Gluten is a substance found in cereal grains such as wheat. a sticky protein substance that is found in wheat flour. Mixture of proteins not readily soluble in water that occurs in wheat and most other cereal grains. Its presence in flour makes production of leavened baked goods (see baking) possible because the chainlike gluten molecules form an elastic network that traps carbon dioxide gas and expands with it. The properties of gluten vary with its composition, which differs according to the source. Thus, doughs range from soft and extensible to tough and elastic, depending on the gluten in the flours. Persons with an allergy to gluten can often eat rice or spelt products

a protein substance that remains when starch is removed from cereal grains; gives cohesiveness to dough

The protein found in wheat flours

is an elastic protein present in flour, especially wheat flour, that provides most of the structure of baked products

Protein part of wheat flour that is essential in bread-making

The major protein in cereal grains, especially wheat; responsible for the elasticity in dough and the structure in baked bread

The elastic, tenacious substance formed from the insoluble proteins (gliadin and glutenin) of wheat flour during dough development

This is formed when the wheat flour proteins, gliadin and glutenin, are mixed intensely with water The mixing transforms the discrete protein particles into a cohesive three-dimensional structure that imparts to the dough its characteristic visco-elastic properties Without the formation of such a structure the carbon dioxide gas produced by the yeast will not be retained in the dough, therefore the bread will have poor volume and a dense crumb structure top of page

{i} mixture of proteins present in cereal grains and flours