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Noun(1) a protein substance that remains when starch is removed from cereal grains; gives cohesiveness to dough(2) a protein substance that remains when starch is removed from cereal grains(3) gives cohesiveness to dough

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(1) Milk neutralizes stomach acid, making it less effective at breaking down proteins including wheat gluten .(2) As the baker kneads the dough, protein develops into gluten , which gives bread its rising power.(3) However, gluten is only one protein found in wheat, rye and barley.(4) Rich in protein and gluten , flours made from these are ideal for hearty breads like Malten's.(5) Staple grains other than wheat have different protein contents, and do not develop gluten as wheat-based doughs do.(6) They suffer from Coeliac disease, which is characterised by an intolerance of gluten , found in wheat and other grains.(7) It comes from gluten , the insoluble protein in wheat that makes bread dough elastic.(8) A protein that is part of wheat, gluten is found in wheat, barley and rye.(9) In celiac disease, the immune system targets gluten , a protein found in wheat, rye and barley.(10) Wheat, gluten , and other proteins in food may elicit allergic symptoms.(11) Wheat flour has a protein called gluten , which forms the elastic strands when moistened and agitated.(12) In celiac disease, the immune system reacts to a protein called gluten found in wheat, barley or rye.(13) The disorder occurs in people with a genetic intolerance of gluten , a food protein contained in wheat and other grains.(14) Tutors and students rose to the challenge of devising a special three course menu for people who must exclude a protein called gluten from their diet.(15) The elastic nature of gluten also holds particles of the dough together, preventing crumbling during rolling and shaping.(16) The primary treatment for celiac disease is the removal of gluten and related proteins from the diet.