Translation of gluten in Spanish:

gluten

gluten, n.

Pronunciation /ˈɡluːt(ə)n//ˈɡlutn/

noun

  • 1

    gluten masculine
    a gluten-free diet una dieta sin gluten
    • The disorder occurs in people with a genetic intolerance of gluten, a food protein contained in wheat and other grains.
    • Staple grains other than wheat have different protein contents, and do not develop gluten as wheat-based doughs do.
    • The primary treatment for celiac disease is the removal of gluten and related proteins from the diet.
    • Milk neutralizes stomach acid, making it less effective at breaking down proteins including wheat gluten.
    • They suffer from Coeliac disease, which is characterised by an intolerance of gluten, found in wheat and other grains.
    • A protein that is part of wheat, gluten is found in wheat, barley and rye.
    • The elastic nature of gluten also holds particles of the dough together, preventing crumbling during rolling and shaping.
    • However, gluten is only one protein found in wheat, rye and barley.
    • Wheat flour has a protein called gluten, which forms the elastic strands when moistened and agitated.
    • It comes from gluten, the insoluble protein in wheat that makes bread dough elastic.
    • Of all the gluten grains, wheat gluten has the highest gliadin content.
    • In this method, waste protein such as wheat gluten, is combined with water and acid.
    • Wheat, gluten, and other proteins in food may elicit allergic symptoms.
    • Rich in protein and gluten, flours made from these are ideal for hearty breads like Malten's.
    • However, it should be considered that most commercial oat products contain wheat flour or gluten.
    • 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.
    • As the baker kneads the dough, protein develops into gluten, which gives bread its rising power.
    • In celiac disease, the immune system targets gluten, a protein found in wheat, rye and barley.
    • The most common food intolerances are wheat or gluten, dairy, corn, soy, eggs and peanuts.
    • In celiac disease, the immune system reacts to a protein called gluten found in wheat, barley or rye.