gluten
n. Mixture of proteins present in cereal grains; sticky protein substance left when starch is washed out of flour. [latin gluten -tin- glue]
n. The viscid, tenacious substance which gives adhesiveness to dough.
n. Mixture of proteins present in cereal grains; sticky protein substance left when starch is washed out of flour. [latin gluten -tin- glue]
n. The viscid, tenacious substance which gives adhesiveness to dough.