Welcome to Anagrammer Crossword Genius! Keep reading below to see if gluten is an answer to any crossword puzzle or word game (Scrabble, Words With Friends etc). Scroll down to see all the info we have compiled on gluten.
gluten
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The answer GLUTEN has 75 possible clue(s) in existing crosswords.
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The word GLUTEN is VALID in some board games. Check GLUTEN in word games in Scrabble, Words With Friends, see scores, anagrams etc.
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Definitions of gluten in various dictionaries:
noun - a protein substance that remains when starch is removed from cereal grains
A mixture of plant proteins occurring in cereal grains, chiefly corn and wheat, used as an adhesive and as a flour substitute.
noun - a tough elastic plant protein substance
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Keep reading for additional results and analysis below.
| Possible Jeopardy Clues |
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| Kneading converts flour, water & leavening into a smooth & elastic bread dough by developing this substance |
| In Elisabeth Hasselbeck's "The G Free Diet", the G is this protein that some people can't tolerate |
| It's the elastic protein substance in wheat flour that holds the dough together |
| Wheat flour is high in this sticky, elastic protein substance that gives texture to bread |
| Celiac disease sufferers need to avoid bread or find some that's made without this protein |
| Possible Dictionary Clues |
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| a mixture of two proteins present in cereal grains, especially wheat, which is responsible for the elastic texture of dough. |
| a protein substance that remains when starch is removed from cereal grains gives cohesiveness to dough |
| a protein that is contained in wheat and some other grains: |
| A mixture of two proteins present in cereal grains, especially wheat, which is responsible for the elastic texture of dough. |
| The mixture of proteins, including gliadins, found in wheat grains, that are not soluble in water and that give wheat dough its elastic texture. |
| Any of the prolamins found in cereal grains, especially the prolamins in wheat, rye, barley, and possibly oats, that cause digestive disorders such as celiac disease. |
| Gluten description |
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Gluten (from Latin gluten, "glue") is a composite of storage proteins termed prolamins and glutelins and stored together with starch in the endosperm (which nourishes the embryonic plant during germination) of various cereal (grass) grains. It is found in wheat, barley, rye, oats, related species and hybrids (such as spelt, khorasan, emmer, einkorn, triticale, kamut, etc.) and products of these (such as malt). Glutens, and most especially the Triticeae glutens, are appreciated for their viscoelastic properties. Gluten gives elasticity to dough, helping it rise and keep its shape and often gives the final product a chewy texture. * Wheat prolamins are called gliadins, barley prolamins are hordeins, rye prolamins are secalins and oats prolamins are avenins, which are collectively named gluten. Wheat glutelins are called glutenin. In a small part of the general human population, gluten can trigger coeliac disease, non-coeliac gluten sensitivity, gluten ataxia and dermatitis herpetiformis. T |