Akademik

Gluten
A protein found in wheat or related grains and many foods that we eat. Gluten can be found in a large variety of foods including soups, salad dressings, processed foods and natural flavorings. Unidentified starch, binders and fillers in medications or vitamins can be unsuspected sources of gluten.
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The insoluble protein (prolamines) constituent of wheat and other grains; a mixture of gliadin, glutenin, prolamins, and other proteins; the presence of g. allows flour to rise. SYN: wheat gum. [L. g., glue]
- g. casein a protein resembling casein, present in g..

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glu·ten 'glüt-ən n a gluey protein substance esp. of wheat flour that causes dough to be sticky
glu·ten·ous 'glüt-nəs, -ən-əs adj

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n.
a mixture of the two proteins gliadin and glutenin. Gluten is present in wheat and rye and is important for its baking properties: when mixed with water it becomes sticky and enables air to be trapped and dough to be formed. Sensitivity to gluten leads to coeliac disease in children.

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glu·ten (glooґtən) [L. “glue”] the protein of wheat and other grains that gives to the dough its tough elastic character.

Medical dictionary. 2011.