n. [ L., glue: cf. F. gluten. See Glue. ] (Chem.) The viscid, tenacious substance which gives adhesiveness to dough. [ 1913 Webster ]
☞ 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,
Gluten casein (Chem.),
Gluten fibrin (Chem.),