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gluten    音标拼音: [gl'utən]
n. 麸质

麸质

gluten
n 1: a protein substance that remains when starch is removed
from cereal grains; gives cohesiveness to dough

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]


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  • Gluten - Wikipedia
    Gluten, especially wheat gluten (seitan), is often the basis for imitation meats resembling beef, chicken, duck (see mock duck), fish and pork
  • 8 Foods High in Gluten and Why You Should Avoid Them - WebMD
    What Is Gluten? Gluten is the name for proteins found in wheat, barley, and rye Gluten is also added to foods as a thickening agent or to provide texture and flavor
  • What Is Gluten and What Does It Do? - Johns Hopkins Medicine
    Gluten is naturally occurring, but it can be extracted, concentrated and added to food and other products to add protein, texture and flavor It also works as a binding agent to hold processed foods together and give them shape
  • 21 Common Signs of Gluten Intolerance - Healthline
    Gluten intolerance is fairly common and can cause widespread symptoms, some of which are not related to digestion Here are 21 common signs to look for
  • What is Gluten? - Celiac Disease Foundation
    Gluten is a general name for the proteins found in wheat, rye, barley and triticale – a cross between wheat and rye It helps foods maintain their shape, acting as a glue that holds food together
  • Gluten: A Benefit or Harm to the Body? • The Nutrition Source
    Gluten is a protein naturally found in some grains including wheat, barley, and rye It acts like a binder, holding food together and adding a “stretchy” quality—think of a pizza maker tossing and stretching out a ball of dough Without gluten, the dough would rip easily
  • 10 Foods High in Gluten to Avoid With an Intolerance
    Pasta and bread are two food categories with the highest amounts of gluten If you have to avoid gluten, this list makes it easier to figure out what does and doesn’t have gluten
  • Gluten-free diet - Mayo Clinic
    Definition A gluten-free diet is an eating plan that cuts out foods that have a protein in them called gluten Gluten helps foods keep their shape It's found in grains such as wheat, barley and rye It's also found in crosses of these grains, such as a mix of wheat and rye called triticale
  • What is Gluten? | USU
    Gluten is a combination of proteins naturally found in grains like wheat, barley, and rye This molecule is responsible for the structure and flexibility of grain products, which creates the shape and texture of breads and baked goods
  • What Is Gluten: All You Need to Know - Health
    Gluten is a collective term for a group of proteins found in certain foods Read on to learn more about gluten and how it impacts health





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