gluten
21Gluten — (Del lat. gluten, cola.) ► sustantivo masculino 1 BOTÁNICA Sustancia albuminoidea que se encuentra junto con el almidón en las semillas de las gramíneas. 2 Sustancia que sirve para pegar o adherir. SINÓNIMO pegamento * * * gluten (del lat.… …
22gluten — /glooht n/, n. 1. the tough, viscid, nitrogenous substance remaining when the flour of wheat or other grain is washed to remove the starch. 2. Archaic. glue or a gluey substance. [1590 1600; < L gluten glue] * * * Mixture of proteins not readily… …
23Gluten — Klebereiweiß * * * glu|ten 〈V. intr.; hat; selten〉 sengend heiß sein, glühend brennen ● glutende Sonne * * * Glu|ten [lat. gluten = Leim, Kleber], das; s, e: Syn.: Kleber (2), Klebereiweiß: der die Backeigenschaften des Getreidemehls bestimmende… …
24Gluten — A protein found in wheat or related grains and many foods that we eat. Gluten can be found in a large variety of foods including soups, salad dressings, processed foods and natural flavorings. Unidentified starch, binders and fillers in… …
25gluten — (glu tèn ) s. m. 1° Terme d histoire naturelle. Matière qui lie ensemble les parties d un corps solide. • Les ciments bitumineux, sulfureux et salins ne peuvent guère être considérés que comme des colles ou glutens qui réunissent par… …
26glüten — is., Fr. gluten 1) Katı cisimlerin parçalarını birbirine yapıştıran bir tür madde 2) kim. Tahıl unlarından nişasta çıkarıldıktan sonra geri kalan albüminli madde Birleşik Sözler glüten ekmeği glüten tutkalı …
27gluten — {{＃}}{{LM G19131}}{{〓}} {{［}}gluten{{］}} ‹glu·ten› {{《}}▍ s.m.{{》}} Conjunto de sustancias que forman la parte proteica de las semillas de las gramíneas: • El gluten constituye una reserva nutritiva que el embrión de la semilla utiliza durante su …
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28gluten — A mixture of two seed storage protein classes, gliadin and glutenin, found in the endosperm of cereal (particularly wheat) grain. High levels of gluten impart elasticity to dough, and thus the composition of wheat glutens largely determines… …
29gluten — noun /ˈɡluːtən/ a) The major protein in cereal grains, especially wheat; responsible for the elasticity in dough and the structure in baked bread. The r …
30gluten — n. a mixture of the two proteins gliadin and glutenin. Gluten is present in wheat and rye and is important for its baking properties: when mixed with water it becomes sticky and enables air to be trapped and dough to be formed. Sensitivity to… …
