GLUTELINS
\ɡlˈuːtɪlˌɪnz], \ɡlˈuːtɪlˌɪnz], \ɡ_l_ˈuː_t_ɪ_l_ˌɪ_n_z]\
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A protein substance of wheat which is intermixed with the starchy endosperm of the grain. It causes the carbon dioxide produced during dough fermentation to be retained by the dough in a manner which provides the porous and spongy structure of bread. (From Merck Index, 11th ed)
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