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Glite Dictionary
wheat gluten

wheat gluten

1 3.4
A wheat protein used to make seitan and to give dough a chewy, stretchy texture
  • noun
  • /wiːt ˈɡluːtən/
translation icon : gluten de trigo
  • Ella, sitting beside her, took a bite of wheat gluten.
  • vital wheat gluten
  • soy and wheat gluten

And this one doesn't even have carrageenan ingredients, water, poultry, liver, meat byproducts, wheat gluten.

Examples

  • So far, melamine's been found in both wheat gluten and rice protein concentrate imported from China.

    Blog text (29)

  • You can make delicious homemade bread by adding wheat gluten to your flour mix.

  • Chinese authorities have told the FDA that the wheat gluten was an industrial product not meant for pet food, Sundlof said.

    Blog text (29)

  • I personally don't worry too much about these (although I threw out some soap that someone had given me that listed wheat gluten as one of the ingredients).

    Blog text (17)

  • I made seitan from vital wheat gluten (from scratch) a few years ago in an effort to reduce meat consumption and always had digestive issues after eating it.

    Blog text (23)

  • I am dairy-free for much of the same reasons: the dairy protein molecule is very close in configuration to the wheat gluten protein molecule, and both can bind to the opiate receptors in the brain and contribute to this addictive cycle.

    Blog text (7)

  • Vital wheat gluten is often used as a meat substitute in vegetarian dishes.

  • For a firmer texture in your recipes, include wheat gluten in the dough preparation.

Synonyms

gluten
vswheat gluten
75 3.6

A protein in wheat and similar grains that makes dough stretchy and chewy

is the prepared extract from wheat used as a food ingredient

Surface Forms

wheat gluten singular
wheat glutens plural

Morphology

wheat + gluten

The meaning is directly derivable from combining 'wheat' (the source crop) with 'gluten' (the protein), i.e. gluten that comes from or is made of wheat. This noun–noun compositional pattern (source/type) is common in English and other languages, so a B1 learner who knows both constituents will readily understand the term.

Etymology

Wheat gluten names the sticky protein in wheat dough called gluten, which acts like 'glue' to hold bread together. That's why the term refers today to the protein taken from wheat and used in baking or as a meat substitute.