BREAD, GLUTEN
\bɹˈɛd], \bɹˈɛd], \b_ɹ_ˈɛ_d]\
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Bread made of wheat dough deprived of the chief portion of its starch by washing. Bread, made of gluten only, cannot be eaten, on account of its hardness and toughness; hence one-fifth of the normal quantity of starch is allowed to remain, and in this form the bread is said to be tolerably light, eatable, and moderately agreeable.
By Robley Dunglison
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