gluten
/'glu:tən/
Học thuậtThân thiện
Definition
- Noun:
- A protein substance that remains when starch is removed from cereal grains: Gluten is a composite of proteins found in wheat and related grains, such as barley and rye. It is responsible for the elastic texture of dough, giving it cohesiveness and structure.
Usage
- Gluten is a mass noun, meaning it is typically used in a singular form without a plural and often without an indefinite article (e.g., "gluten," not "a gluten").
- It is commonly discussed in the contexts of food science, baking, nutrition, and dietary restrictions.
Examples
- Noun:
- The baker explained that gluten development is crucial for good bread texture.
- Some people must avoid gluten due to celiac disease.
- This flour is high in gluten, which makes it ideal for pasta.
Advanced Usage
- "Vital wheat gluten": This refers to gluten that has been extracted, dried, and powdered. It is often added to dough to increase its protein content and strength.
- The recipe calls for a tablespoon of vital wheat gluten to improve the loaf's rise.
Variants and Related Words
- Glutenous (adj): An uncommon variant meaning containing gluten or having a sticky, glue-like quality. (Note: The more common adjective is "glutenous" in specific contexts, but "glutinous" is a distinct word often meaning sticky, like glutinous rice.)
- Gluten-free (adj): A compound term describing food products that do not contain gluten.
- She shops in the gluten-free aisle.
Synonyms
- Protein composite: A more technical term describing its composition.
- Wheat protein: A less precise but descriptive synonym, as gluten is most associated with wheat.
Related Phrases and Compounds
- Gluten intolerance: A non-celiac sensitivity to gluten.
- He manages his gluten intolerance by reading labels carefully.
- Gluten network: The structure formed by gluten proteins in dough.
- Kneading helps form a strong gluten network.
Noun
- a protein substance that remains when starch is removed from cereal grains; gives cohesiveness to dough