gluten


Also found in: Dictionary, Thesaurus, Medical, Legal, Financial, Wikipedia.
Related to gluten: celiac disease, Gluten free diet

gluten,

mixture of proteinsprotein,
any of the group of highly complex organic compounds found in all living cells and comprising the most abundant class of all biological molecules. Protein comprises approximately 50% of cellular dry weight.
..... Click the link for more information.
 present in the cereal grains. The long molecules of gluten, insoluble in water, are strong and flexible and form many cross linkages. This gives flour its characteristic chewiness and permits breads and cakes to rise during baking as the gases within expand and are trapped in the gluten superstructure. Various flours have different ratios of gluten to starch (called hardness) and are appropriate for different types of foodstuffs. Thus soft flour is used for cakes, harder flour for pastry, hard flour for bread, and the hardest, or durum, for pasta. The hereditary disease called nontropical spruesprue,
chronic disorder of the small intestine caused by impaired absorption of fat and other nutrients. Two forms of the disease exist.

Tropical sprue occurs in central and northern South America, Asia, Africa, and other specific locations.
..... Click the link for more information.
 is characterized by an inability to digest gluten. In this disease the gluten acts as an antigen (see immunityimmunity,
ability of an organism to resist disease by identifying and destroying foreign substances or organisms. Although all animals have some immune capabilities, little is known about nonmammalian immunity.
..... Click the link for more information.
) and forms immune complexes that cause damage to the mucus lining of the intestine.

gluten

[′glüt·ən]
(biochemistry)
A mixture of proteins found in the seeds of cereals; gives dough elasticity and cohesiveness.
An albuminous element of animal tissue.

gluten

a protein consisting of a mixture of glutelin and gliadin, present in cereal grains, esp wheat. A gluten-free diet is necessary in cases of coeliac disease
References in periodicals archive ?
Here, we weigh up the pros and cons of choosing to go gluten free: Here, we weigh up the pros and cons of choosing to go gluten free: DOWNSIDES OF GOING GLUTEN-FREE WHEN YOU DON'T NEED TO.
Other carbohydrate sources like rice, starchy vegetables like potato or corn and gluten-free bread and gluten-free pasta can be substituted for products that contain gluten.
Fasano's research has contributed to a growing understanding among scientists about how gluten causes problems for genetically susceptible individuals.
If, like the carb-counters of yesteryear, you're paying attention only to your gluten intake, a diet loaded with high-calorie gluten-free products could bring your weight loss to a screeching halt," she warns.
For example, North Carolina filed an injunction against Great Specialty Products in 2010 after the company was found to be selling bread containing gluten as "gluten free.
Jean said: "We sampled a number of our products at the Gluten Free Fair.
Wald says you MUST know about gluten, avoiding disease and getting and staying healthy:
Gluten sensitivity means that your immune system can't tolerant this protein.
Alessio Fasano of the University of Maryland Center for Celiac Research spoke of the hybridization of wheat, which has increased its gluten content, and how wheat consumption has increased over the decades and even centuries.
This gluten-free deli will allow consumers following a diet free of gluten to shop with more confidence.