Definitions

from The Century Dictionary.

  • noun That portion of vegetable gluten which is insoluble in alcohol. Also termed gluten-fibrin. See gluten.

from Wiktionary, Creative Commons Attribution/Share-Alike License.

  • noun biochemistry The glutelin protein of wheat

Etymologies

from Wiktionary, Creative Commons Attribution/Share-Alike License

gluten +‎ -in

Examples

  • The gliadin, a sort of plant gelatin, is the material which binds the flour particles together to form the dough, thus giving it tenacity and adhesiveness; and the glutenin is the material to which the gliadin adheres.

    Human Foods and Their Nutritive Value

  • I believe that glutenin and gliadin are actually the proteins and when mixed with water, they produce the gluten ..

    What is gluten? | Baking Bites

  • Gluten is broken up into two smaller categories of proteins: the prolamine (e.g., gliadin) and the dietary protein (e.g., glutenin).

    Ashley Koff: The Gluten-Free Challenge

  • Here's another kind of prefiguring of epoxy because we've got glutenin and gliadin, neither of which are strong enough to make a good bread.

    Peter Reinhart on bread

  • Here's another kind of prefiguring of epoxy because we've got glutenin and gliadin, neither of which are strong enough to make a good bread.

    Peter Reinhart on bread

  • Here's another kind of prefiguring of epoxy because we've got glutenin and gliadin, neither of which are strong enough to make a good bread.

    Peter Reinhart on bread

  • SP-3-A cleaved peptide bonds adjacent to the N-terminal of lysine in the high-molecular-weight glutenin subunit.

    Shrooms Help Gluten digestion?

  • The problem with rye is it contains little glutenin.

    Kitchen Knives

  • • The presence in the flour of oxidizing substances—aging and improving agents—which can increase the endto-end linking of glutenin molecules and thus dough strength p.

    On Food and Cooking, The Science and Lore of the Kitchen

  • The gliadin chains fold onto themselves in a compact mass, and bond only weakly with each other and with the glutenin proteins.

    On Food and Cooking, The Science and Lore of the Kitchen

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