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The viscid, tenacious substance which gives adhesiveness to dough.

The viscid, tenacious substance which gives adhesiveness to dough.

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)

A sticky substance, the most nutritious part of wheat and other grains, not apparent until the flour is mixed with water, as in dough.

Constituent of flour.

A tough elastic substance of a grayish color, which becomes brown and brittle by drying, found in the flour of wheat and other grain. It contributes much to the nutritive quality of flour, and gives tenacity to its paste. A similar substance is found in the juices of certain plants. Gluten consists of gliadine, vegetable fibrine, and caseine, with sometimes a fatty substance. "Gluten exhibits the same percentage composition as the albuminoids; it is not, however, a simple proximate principle, but may be separated into two distinct substances, one soluble and the other insoluble in alcohol; and, according to Ritthausen, the portion soluble in alcohol may be further resolved into two substances, one called mucin or vegetable casein, the other glutin, gliadin, or vegetable gelatin; the portion insoluble in alcohol is called vegetable fibrin"-Watts, Dict, of Chem.

Viscid part of dough.

A tough substance obtainable from some grains.

Glue,paste. An immediate principle of vegetables. It is soft, of a grayish white, viscid consistence, and very elastic. Exposed to the air, it becomes hard, brown, and fragile; and, in moist air, putrefies. Water and alcohol do not dissolve it. It is soluble in vegetable, and in weak mineral, acids, at a high temperature. The farinae, in which it is found, are those preferred for the preparation of bread; on account of the property it has of making the paste rise. It is a compound of protein, and hence has been ranged amongst the "proteinaceous alimentary principles" by Dr. Pereira. By washing wheaten dough with a stream of water, the gum, sugar, starch and vegetable albumen are removed: the ductile, tenacious, elastic, gray mass left is the gluten, common gluten, Beccaria's gluten. Pure gluten is the soluble portion on boiling common gluten in alcohol. Granulated gluten, Gluten granule, is a paste made by adding wheat gluten to ordinary wheat. It is said to form an agreeable and nutritious aliment.

Glue-like principle of various grains.

n. [Latin] The viscid, tenacious substance found in grain which gives adhesiveness to dough;—the cohesive element in blood.