gluten
['glu:tn]
n. 筋, 麸质

[] 谷蛋白; 筋

[医] 麸质, 谷

1. No added suger, starch, yeast gluten, flavour or preservatives.
   添糖，淀,酵者腐剂.
2. The extractions of glutenin and gliadin from vital wheat gluten were investigated.
   谷朊,麦谷蛋白麦醇溶蛋白.
3. There is a positive correlativity of the content of wet gluten and stable time of dough to the yield.
   湿筋含团稳筋麦正。

gluten
[ noun ]
a protein substance that remains when starch is removed from cereal grains; gives cohesiveness to dough
<noun.food>




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

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.

{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.