| slovo | definícia |
gluten
(encz) | gluten,gluten n: Zdeněk Brož |
gluten
(encz) | gluten,lepek n: Zdeněk Brož |
gluten
(czen) | gluten,glutenn: Zdeněk Brož |
Gluten
(gcide) | Gluten \Glu"ten\, n. [L., glue: cf. F. gluten. See Glue.]
(Chem.)
The viscid, tenacious substance which gives adhesiveness to
dough.
[1913 Webster]
Note: Gluten is a complex and variable mixture of glutin or
gliadin, vegetable fibrin, vegetable casein, oily
material, etc., and is a very nutritious element of
food. It may be separated from the flour of grain by
subjecting this to a current of water, the starch and
other soluble matters being thus washed out.
[1913 Webster]
Gluten bread, bread containing a large proportion of
gluten; -- used in cases of diabetes.
Gluten casein (Chem.), a vegetable proteid found in the
seeds of grasses, and extracted as a dark, amorphous,
earthy mass.
Gluten fibrin (Chem.), a vegetable proteid found in the
cereal grains, and extracted as an amorphous, brownish
yellow substance.
[1913 Webster] |
gluten
(wn) | gluten
n 1: a protein substance that remains when starch is removed
from cereal grains; gives cohesiveness to dough |
| | podobné slovo | definícia |
corn gluten
(encz) | corn gluten, n: |
corn gluten feed
(encz) | corn gluten feed, n: |
gluten
(encz) | gluten,gluten n: Zdeněk Brožgluten,lepek n: Zdeněk Brož |
gluten bread
(encz) | gluten bread, n: |
gluten-free
(encz) | gluten-free,bezlepkový adj: Pino |
gluten-free diet
(encz) | gluten-free diet,bezlepková dieta n: Pino |
glutenous
(encz) | glutenous,lepkový adj: Zdeněk Brož |
wheat gluten
(encz) | wheat gluten, n: |
gluten
(czen) | gluten,glutenn: Zdeněk Brož |
Gluten bread
(gcide) | Gluten \Glu"ten\, n. [L., glue: cf. F. gluten. See Glue.]
(Chem.)
The viscid, tenacious substance which gives adhesiveness to
dough.
[1913 Webster]
Note: Gluten is a complex and variable mixture of glutin or
gliadin, vegetable fibrin, vegetable casein, oily
material, etc., and is a very nutritious element of
food. It may be separated from the flour of grain by
subjecting this to a current of water, the starch and
other soluble matters being thus washed out.
[1913 Webster]
Gluten bread, bread containing a large proportion of
gluten; -- used in cases of diabetes.
Gluten casein (Chem.), a vegetable proteid found in the
seeds of grasses, and extracted as a dark, amorphous,
earthy mass.
Gluten fibrin (Chem.), a vegetable proteid found in the
cereal grains, and extracted as an amorphous, brownish
yellow substance.
[1913 Webster] |
Gluten casein
(gcide) | Gluten \Glu"ten\, n. [L., glue: cf. F. gluten. See Glue.]
(Chem.)
The viscid, tenacious substance which gives adhesiveness to
dough.
[1913 Webster]
Note: Gluten is a complex and variable mixture of glutin or
gliadin, vegetable fibrin, vegetable casein, oily
material, etc., and is a very nutritious element of
food. It may be separated from the flour of grain by
subjecting this to a current of water, the starch and
other soluble matters being thus washed out.
[1913 Webster]
Gluten bread, bread containing a large proportion of
gluten; -- used in cases of diabetes.
Gluten casein (Chem.), a vegetable proteid found in the
seeds of grasses, and extracted as a dark, amorphous,
earthy mass.
Gluten fibrin (Chem.), a vegetable proteid found in the
cereal grains, and extracted as an amorphous, brownish
yellow substance.
[1913 Webster]Zymome \Zy"mome\, n. [Gr. ? a fermented mixture.] (Old Chem.)
A glutinous substance, insoluble in alcohol, resembling
legumin; -- now called vegetable fibrin, {vegetable
albumin}, or gluten casein.
[1913 Webster] Zymometer |
gluten casein
(gcide) | Gluten \Glu"ten\, n. [L., glue: cf. F. gluten. See Glue.]
(Chem.)
The viscid, tenacious substance which gives adhesiveness to
dough.
[1913 Webster]
Note: Gluten is a complex and variable mixture of glutin or
gliadin, vegetable fibrin, vegetable casein, oily
material, etc., and is a very nutritious element of
food. It may be separated from the flour of grain by
subjecting this to a current of water, the starch and
other soluble matters being thus washed out.
[1913 Webster]
Gluten bread, bread containing a large proportion of
gluten; -- used in cases of diabetes.
Gluten casein (Chem.), a vegetable proteid found in the
seeds of grasses, and extracted as a dark, amorphous,
earthy mass.
Gluten fibrin (Chem.), a vegetable proteid found in the
cereal grains, and extracted as an amorphous, brownish
yellow substance.
[1913 Webster]Zymome \Zy"mome\, n. [Gr. ? a fermented mixture.] (Old Chem.)
A glutinous substance, insoluble in alcohol, resembling
legumin; -- now called vegetable fibrin, {vegetable
albumin}, or gluten casein.
[1913 Webster] Zymometer |
Gluten fibrin
(gcide) | Gluten \Glu"ten\, n. [L., glue: cf. F. gluten. See Glue.]
(Chem.)
The viscid, tenacious substance which gives adhesiveness to
dough.
[1913 Webster]
Note: Gluten is a complex and variable mixture of glutin or
gliadin, vegetable fibrin, vegetable casein, oily
material, etc., and is a very nutritious element of
food. It may be separated from the flour of grain by
subjecting this to a current of water, the starch and
other soluble matters being thus washed out.
[1913 Webster]
Gluten bread, bread containing a large proportion of
gluten; -- used in cases of diabetes.
Gluten casein (Chem.), a vegetable proteid found in the
seeds of grasses, and extracted as a dark, amorphous,
earthy mass.
Gluten fibrin (Chem.), a vegetable proteid found in the
cereal grains, and extracted as an amorphous, brownish
yellow substance.
[1913 Webster] |
nonglutenous
(gcide) | nonglutenous \nonglutenous\ nonglutinous \nonglutinous\adj.
not sticky or viscous. [Narrower terms: {nonadhesive (vs.
adhesive)}]
Syn: nonviscid.
[WordNet 1.5] |
corn gluten
(wn) | corn gluten
n 1: gluten prepared from corn |
corn gluten feed
(wn) | corn gluten feed
n 1: a feed consisting primarily of corn gluten |
gluten
(wn) | gluten
n 1: a protein substance that remains when starch is removed
from cereal grains; gives cohesiveness to dough |
gluten bread
(wn) | gluten bread
n 1: bread made with gluten flour |
gluten-free diet
(wn) | gluten-free diet
n 1: diet prescribed to treat celiac disease; eliminates such
foods as wheat and rye and oats and beans and cabbage and
turnips and cucumbers that are rich in gluten |
wheat gluten
(wn) | wheat gluten
n 1: gluten prepared from wheat |
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