Note: Gluten is a complex and variable mixture of glutin or
gliadin, vegetable fibrin, vegetable casein, oily
material, etc., and ia 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.
{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.