gluten

n. a protein found in wheat and other grains that makes bread dough stretchy.

n. a mixture of proteins found in cereal grains, especially wheat, that gives dough its elastic texture.

“Some people avoid eating bread because they are sensitive to gluten.”

“The baker kneaded the dough vigorously to develop the gluten, ensuring the loaf would have a chewy texture and a high rise.”

n. any sticky or glue-like material.

n. a gluey or tenacious substance, such as a sticky mass of clay or bitumen.

“The ancient builder used a natural gluten of clay and straw to bind the bricks.”

“The geologist noted a thick gluten of bitumen seeping through the rock layers, binding the loose gravel into a solid mass.”

Archaic · Technical