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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 is a structural protein complex naturally found in certain cereal grains [1] The term gluten usually refers to the elastic network of a wheat grain's proteins, gliadin and glutenin primarily, which forms readily with the addition of water and often kneading in the case of bread dough [2]
  • 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
  • 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
  • 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
  • What Foods Have Gluten? Complete A-Z List (2026)
    Complete A-Z list of foods that contain gluten Bread, pasta, sauces, snacks, drinks, and hidden sources Essential reference for celiac and gluten-free diets
  • 21 Common Signs of Gluten Intolerance - Healthline
    Gluten intolerance is characterized by adverse reactions to gluten, a protein in wheat, barley, and rye There are several ways this can manifest, and a wide range of symptoms that people can
  • 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: What is it, gluten-free diet, intolerance, and sensitivity
    What is gluten? Gluten is a family of proteins found in grains, including wheat, rye, spelt, and barley Of the gluten-containing grains, wheat is by far the most common
  • Home - GIG® Gluten Intolerance Group®
    Sign up for free to receive the latest info on a healthy gluten-free lifestyle plus GIG news and Safety Alerts Be the first to know about new products we certify, special promotions, events, contests, offers, and more!
  • The Best Gluten-Free Restaurants in Santa Clara, California
    Guide to eating gluten-free in Santa Clara, California with reviews and photos from the biggest gluten-free community in the world





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