Definition of gluten in English:

gluten

noun ˈɡluːt(ə)nˈɡlutn

mass noun

A mixture of two proteins present in cereal grains, especially wheat, which is responsible for the elastic texture of dough.
面筋，麸（筋），麸质，谷胶
Example sentencesExamples
- The most common food intolerances are wheat or gluten, dairy, corn, soy, eggs and peanuts.
- The disorder occurs in people with a genetic intolerance of gluten, a food protein contained in wheat and other grains.
- A protein that is part of wheat, gluten is found in wheat, barley and rye.
- In celiac disease, the immune system reacts to a protein called gluten found in wheat, barley or rye.
- Rich in protein and gluten, flours made from these are ideal for hearty breads like Malten's.
- In celiac disease, the immune system targets gluten, a protein found in wheat, rye and barley.
- They suffer from Coeliac disease, which is characterised by an intolerance of gluten, found in wheat and other grains.
- However, gluten is only one protein found in wheat, rye and barley.
- Wheat, gluten, and other proteins in food may elicit allergic symptoms.
- Wheat flour has a protein called gluten, which forms the elastic strands when moistened and agitated.
- As the baker kneads the dough, protein develops into gluten, which gives bread its rising power.
- In this method, waste protein such as wheat gluten, is combined with water and acid.
- However, it should be considered that most commercial oat products contain wheat flour or gluten.
- Tutors and students rose to the challenge of devising a special three course menu for people who must exclude a protein called gluten from their diet.
- The primary treatment for celiac disease is the removal of gluten and related proteins from the diet.
- Staple grains other than wheat have different protein contents, and do not develop gluten as wheat-based doughs do.
- Of all the gluten grains, wheat gluten has the highest gliadin content.
- Milk neutralizes stomach acid, making it less effective at breaking down proteins including wheat gluten.
- The elastic nature of gluten also holds particles of the dough together, preventing crumbling during rolling and shaping.
- It comes from gluten, the insoluble protein in wheat that makes bread dough elastic.

Origin

Late 16th century (originally denoting protein from animal tissue): via French from Latin, literally 'glue'.

Rhymes

highfalutin, Rasputin

Definition of gluten in US English:

gluten

nounˈɡlo͞otnˈɡlutn

A substance present in cereal grains, especially wheat, that is responsible for the elastic texture of dough. A mixture of two proteins, it causes illness in people with celiac disease.
面筋，麸（筋），麸质，谷胶
Example sentencesExamples
- Wheat flour has a protein called gluten, which forms the elastic strands when moistened and agitated.
- Of all the gluten grains, wheat gluten has the highest gliadin content.
- Tutors and students rose to the challenge of devising a special three course menu for people who must exclude a protein called gluten from their diet.
- The most common food intolerances are wheat or gluten, dairy, corn, soy, eggs and peanuts.
- As the baker kneads the dough, protein develops into gluten, which gives bread its rising power.
- Wheat, gluten, and other proteins in food may elicit allergic symptoms.
- A protein that is part of wheat, gluten is found in wheat, barley and rye.
- The elastic nature of gluten also holds particles of the dough together, preventing crumbling during rolling and shaping.
- In celiac disease, the immune system reacts to a protein called gluten found in wheat, barley or rye.
- Milk neutralizes stomach acid, making it less effective at breaking down proteins including wheat gluten.
- They suffer from Coeliac disease, which is characterised by an intolerance of gluten, found in wheat and other grains.
- However, gluten is only one protein found in wheat, rye and barley.
- It comes from gluten, the insoluble protein in wheat that makes bread dough elastic.
- In this method, waste protein such as wheat gluten, is combined with water and acid.
- The disorder occurs in people with a genetic intolerance of gluten, a food protein contained in wheat and other grains.
- However, it should be considered that most commercial oat products contain wheat flour or gluten.
- In celiac disease, the immune system targets gluten, a protein found in wheat, rye and barley.
- Rich in protein and gluten, flours made from these are ideal for hearty breads like Malten's.
- Staple grains other than wheat have different protein contents, and do not develop gluten as wheat-based doughs do.
- The primary treatment for celiac disease is the removal of gluten and related proteins from the diet.

Origin

Late 16th century (originally denoting protein from animal tissue): via French from Latin, literally ‘glue’.

词汇	gluten
释义	Definition of gluten in English: gluten noun ˈɡluːt(ə)nˈɡlutn mass noun A mixture of two proteins present in cereal grains, especially wheat, which is responsible for the elastic texture of dough. 面筋，麸（筋），麸质，谷胶 Example sentencesExamples The most common food intolerances are wheat or gluten, dairy, corn, soy, eggs and peanuts. The disorder occurs in people with a genetic intolerance of gluten, a food protein contained in wheat and other grains. A protein that is part of wheat, gluten is found in wheat, barley and rye. In celiac disease, the immune system reacts to a protein called gluten found in wheat, barley or rye. Rich in protein and gluten, flours made from these are ideal for hearty breads like Malten's. In celiac disease, the immune system targets gluten, a protein found in wheat, rye and barley. They suffer from Coeliac disease, which is characterised by an intolerance of gluten, found in wheat and other grains. However, gluten is only one protein found in wheat, rye and barley. Wheat, gluten, and other proteins in food may elicit allergic symptoms. Wheat flour has a protein called gluten, which forms the elastic strands when moistened and agitated. As the baker kneads the dough, protein develops into gluten, which gives bread its rising power. In this method, waste protein such as wheat gluten, is combined with water and acid. However, it should be considered that most commercial oat products contain wheat flour or gluten. Tutors and students rose to the challenge of devising a special three course menu for people who must exclude a protein called gluten from their diet. The primary treatment for celiac disease is the removal of gluten and related proteins from the diet. Staple grains other than wheat have different protein contents, and do not develop gluten as wheat-based doughs do. Of all the gluten grains, wheat gluten has the highest gliadin content. Milk neutralizes stomach acid, making it less effective at breaking down proteins including wheat gluten. The elastic nature of gluten also holds particles of the dough together, preventing crumbling during rolling and shaping. It comes from gluten, the insoluble protein in wheat that makes bread dough elastic. Origin Late 16th century (originally denoting protein from animal tissue): via French from Latin, literally 'glue'. Rhymes highfalutin, Rasputin Definition of gluten in US English: gluten nounˈɡlo͞otnˈɡlutn A substance present in cereal grains, especially wheat, that is responsible for the elastic texture of dough. A mixture of two proteins, it causes illness in people with celiac disease. 面筋，麸（筋），麸质，谷胶 Example sentencesExamples Wheat flour has a protein called gluten, which forms the elastic strands when moistened and agitated. Of all the gluten grains, wheat gluten has the highest gliadin content. Tutors and students rose to the challenge of devising a special three course menu for people who must exclude a protein called gluten from their diet. The most common food intolerances are wheat or gluten, dairy, corn, soy, eggs and peanuts. As the baker kneads the dough, protein develops into gluten, which gives bread its rising power. Wheat, gluten, and other proteins in food may elicit allergic symptoms. A protein that is part of wheat, gluten is found in wheat, barley and rye. The elastic nature of gluten also holds particles of the dough together, preventing crumbling during rolling and shaping. In celiac disease, the immune system reacts to a protein called gluten found in wheat, barley or rye. Milk neutralizes stomach acid, making it less effective at breaking down proteins including wheat gluten. They suffer from Coeliac disease, which is characterised by an intolerance of gluten, found in wheat and other grains. However, gluten is only one protein found in wheat, rye and barley. It comes from gluten, the insoluble protein in wheat that makes bread dough elastic. In this method, waste protein such as wheat gluten, is combined with water and acid. The disorder occurs in people with a genetic intolerance of gluten, a food protein contained in wheat and other grains. However, it should be considered that most commercial oat products contain wheat flour or gluten. In celiac disease, the immune system targets gluten, a protein found in wheat, rye and barley. Rich in protein and gluten, flours made from these are ideal for hearty breads like Malten's. Staple grains other than wheat have different protein contents, and do not develop gluten as wheat-based doughs do. The primary treatment for celiac disease is the removal of gluten and related proteins from the diet. Origin Late 16th century (originally denoting protein from animal tissue): via French from Latin, literally ‘glue’.
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