gluten definition

  • noun:
    • The mixture of proteins, including gliadins, found in grain grains, that are not dissolvable in liquid hence give grain dough its elastic texture.
    • The mixture of proteins, including gliadins, within grain grains, which are not soluble in water and therefore give grain dough its elastic texture.
    • The blend of proteins, including gliadins, present in grain grains, that aren't soluble in liquid and that give grain dough its flexible surface.
    • Any of the prolamins found in cereal grains, especially the prolamins in grain, rye, barley, and possibly oats, that cause digestive tract disorders particularly celiac condition.
    • the prolamins within cereal grains, particularly the prolamins in wheat, rye, barley, and perchance oats, that can cause digestive disorders particularly celiac disease.
    • The mixture of proteins, including gliadins, within grain grains, that aren't dissolvable in water and that give wheat dough its elastic texture.
    • The blend of proteins, including gliadins, present in grain grains, that are not soluble in water which give wheat dough its flexible surface.
    • The viscid, tenacious compound which gives adhesiveness to bread.
    • Any of the prolamins present in cereal grains, particularly the prolamins in grain, rye, barley, and perchance oats, that can cause digestive disorders such as for example celiac infection.
    • The viscid, tenacious material which provides adhesiveness to dough.
    • the prolamins found in cereal grains, particularly the prolamins in wheat, rye, barley, and possibly oats, that cause digestion disorders such as for instance celiac disease.
    • The nitrogenous area of the flour of wheat also grains, which is insoluble in water.
    • The viscid, tenacious material which gives adhesiveness to dough.
    • Any of the prolamins present cereal grains, particularly the prolamins in wheat, rye, barley, and perchance oats, that cause digestion disorders such as celiac illness.
    • The viscid, tenacious substance which gives adhesiveness to bread.
    • The nitrogenous an element of the flour of grain and other grains, which will be insoluble in water.
    • A glue-like pet secretion: including, the gluey material released by swallows in nest-building.
    • The nitrogenous area of the flour of grain along with other grains, that is insoluble in water.
    • The viscid, tenacious substance which provides adhesiveness to dough.
    • A glue-like animal secretion: for example, the gluey material secreted by swallows in nest-building.
    • The nitrogenous the main flour of wheat also grains, that is insoluble in liquid.
    • a protein compound that stays whenever starch is taken away from cereal grains; offers cohesiveness to bread
    • The nitrogenous an element of the flour of grain along with other grains, that will be insoluble in liquid.
    • A glue-like pet release: like, the sticky product released by swallows in nest-building.
    • a protein material that remains when starch is removed from cereal grains; offers cohesiveness to dough
    • A glue-like pet secretion: like, the gluey material released by swallows in nest-building.
    • A glue-like animal secretion: including, the sticky product released by swallows in nest-building.
    • a protein substance that stays when starch is removed from cereal grains; provides cohesiveness to dough
    • a protein substance that remains whenever starch is taken away from cereal grains; offers cohesiveness to dough
    • The mixture of proteins, including gliadins, present wheat grains, that aren't dissolvable in water hence give grain dough its elastic texture.
    • the prolamins within cereal grains, especially the prolamins in grain, rye, barley, and perhaps oats, that can cause digestive tract disorders such as for example celiac infection.
    • The viscid, tenacious material which provides adhesiveness to bread.
    • The nitrogenous an element of the flour of grain along with other grains, which is insoluble in water.
    • A glue-like pet release: as an example, the gluey product secreted by swallows in nest-building.
    • a protein substance that continues to be whenever starch is removed from cereal grains; gives cohesiveness to bread
    • a protein compound that continues to be when starch is taken away from cereal grains; provides cohesiveness to dough
    • The mixture of proteins, including gliadins, within wheat grains, that are not dissolvable in water hence give grain dough its flexible surface.
    • the prolamins within cereal grains, particularly the prolamins in grain, rye, barley, and perhaps oats, that cause digestion disorders eg celiac infection.
    • The viscid, tenacious material which provides adhesiveness to dough.
    • The nitrogenous an element of the flour of wheat alongside grains, which will be insoluble in liquid.
    • A glue-like animal release: including, the sticky product released by swallows in nest-building.
    • a protein compound that stays whenever starch is taken away from cereal grains; gives cohesiveness to dough
    • The combination of proteins, including gliadins, present in wheat grains, which are not dissolvable in water and that give wheat dough its elastic texture.
    • The mixture of proteins, including gliadins, found in grain grains, which are not dissolvable in liquid and therefore give wheat dough its flexible surface.
    • The combination of proteins, including gliadins, present in grain grains, which are not soluble in liquid and that give wheat dough its elastic texture.
    • some of the prolamins present in cereal grains, particularly the prolamins in wheat, rye, barley, and perhaps oats, that cause digestive tract disorders like celiac disease.
    • some of the prolamins within cereal grains, especially the prolamins in grain, rye, barley, and possibly oats, that cause digestion disorders such celiac disease.
    • Any of the prolamins found in cereal grains, particularly the prolamins in grain, rye, barley, and perhaps oats, that cause digestive disorders such as for example celiac infection.
    • The blend of proteins, including gliadins, found in wheat grains, which are not dissolvable in water and therefore give grain dough its flexible surface.
    • The viscid, tenacious material which provides adhesiveness to dough.
    • The viscid, tenacious substance gives adhesiveness to dough.
    • The viscid, tenacious substance which gives adhesiveness to dough.
    • The nitrogenous part of the flour of grain and other grains, that will be insoluble in water.
    • The nitrogenous an element of the flour of wheat as well as other grains, which can be insoluble in liquid.
    • A glue-like animal secretion: like, the sticky product secreted by swallows in nest-building.
    • The nitrogenous the main flour of grain and other grains, that is insoluble in water.
    • A glue-like pet release: including, the gluey product secreted by swallows in nest-building.
    • a protein compound that continues to be when starch is taken away from cereal grains; provides cohesiveness to dough
    • a protein compound that remains when starch is taken away from cereal grains; gives cohesiveness to dough
    • A glue-like animal secretion: for example, the sticky product secreted by swallows in nest-building.
    • a protein material that remains whenever starch is removed from cereal grains; offers cohesiveness to bread
    • some of the prolamins found in cereal grains, especially the prolamins in grain, rye, barley, and perchance oats, that cause digestion disorders such as for example celiac condition.
    • The viscid, tenacious material gives adhesiveness to bread.
    • The nitrogenous area of the flour of grain alongside grains, that is insoluble in liquid.
    • A glue-like pet secretion: including, the sticky material released by swallows in nest-building.
    • a protein material that continues to be when starch is taken away from cereal grains; offers cohesiveness to bread

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