Gluten is valid Scrabble Word

Definitions for GLUTEN in dictionary:

NOUN:
• a tough elastic plant protein substance
• a mixture of two proteins present in cereal grains, especially wheat, which is responsible for the elastic texture of dough.
• protein found in cereal grain
• The viscid, tenacious substance which gives adhesiveness to dough.
• a protein substance that remains when starch is removed from cereal grains; gives cohesiveness to dough
OTHER DEFINITIONS:
• a sticky component of grain flours that contains glutenin

Words related to GLUTEN

glutenous10 glutens8

Words that contain GLUTEN

glutens8 glutenin9 glutenins10 glutenous10

How to use GLUTEN in a sentence

• Davy to yield 570 parts of nutritive matter, of which 426 were mucilage or starch, 103 gluten, and 41 extract, or matter rendered insoluble during the process.
• Fine American flour is one of the varieties which is richest in gluten, and is consequently one of the most nutritious.
• It is sweet to the taste, full of gluten, and very satisfying to a hungry man.
• The result will be a tough, yellowish gray, elastic mass called gluten.
• Nearly a fourth of this, in the shape of bran, gluten meal, oil meal, and meat meal, must be purchased, for we have no way of producing it.
• It can not be very nutritious, as it contains little gluten.
• The chemical constituents of Barley are starch, gluten, albumen, oil, and hordeic acid.
• The gluten confers the property of rising on dough or paste made of Rice flour.
• With the exception of gluten, none of the food elements, when used alone, are capable of supporting life.
• Barley flour, owing to the fact that it contains so small a proportion of gluten, needs to be mixed with wheaten flour for bread-making purposes.
• Inferior macaroni contains a large percentage of starch, and but a small amount of gluten.
• This elastic property of good flour is due to the gluten which it contains.
• The more gluten and the stronger it is, the better the flour.
• The gluten of wheat flour, beside being adhesive, is likewise remarkably elastic.
• This is the reason why wheat flour is much more easily made into light bread than the product of other cereals which contain less or a different quality of gluten.
• This amount is chiefly dependent upon the proportion of gluten contained in the flour.
• Bread flour contains more gluten than pastry flour and is used for bread on that account.
• Pastry flour having less gluten and slightly more starch is more suitable for pastry and cake mixtures and is used wherever softness and lightness are desired.
• The next object is to ascertain the amount of gluten.
• Gluten is an adhesive, pasty mass, and consists of several different principles, though its constitution has not yet been satisfactorily determined.
• But were it much less difficult in every case accurately to separate the constituents of gluten, it would not, in my opinion, be of the least practical utility.
• It has been fully shown, by the results of many trials, that the flour obtained by the second grinding of wheat, or the whole meal, contains more gluten than the fine flour.
• It contains scarcely any gluten, but, like oatmeal, makes very good porridge and cakes.
• By it the gluten and coloring matter are separated from the fibres, which separation is absolutely necessary, in order to prepare the fibre to receive the bleaching.
• Upon what, then, do the nutritive properties of these various substances depend? Is it upon a gluten which was overlooked by Mr.
• In place of employing a dilute solution of caustic potash to dissolve the gluten and other insoluble matters of the grain, Mr.
• From its tenacity, gluten enables a much better loaf to be produced from wheat than from any other cereal.
• They were like insects, caught in the rich gluten of circumstances and buzzing as they sought to make their way.
• There may be only one compartment, the tube carrying the gluten directly out of the machine.
• Besides these the mixture frequently contains husk, fiber, and gluten.
• Each one is made up of nitrogenous compounds, gluten, albumen, caseine, and fibrine, gluten being the most valuable.

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