A protein substance that remains when starch is removed from cereal grains; gives cohesiveness to dough.

Roget 352: semiliquidity; stickiness etc. adj.; viscidity, viscosity; gummosity^†, glutinosity^†, mucosity^†; spissitude^†, crassitude^†; lentor^†; adhesiveness etc. (cohesion) 46.    inspissation^†, incrassation^†; thickening.    jelly, mucilage, gelatin, gluten; carlock^†, fish glue; ichthyocol^†, ichthycolla^†; isinglass; mucus, phlegm, goo; pituite^†, lava; glair^†, starch, gluten, albumen, milk, cream, protein^†; treacle; gum, size, glue (tenacity) 327; wax, beeswax.    emulsion, soup; squash, mud, slush, slime, ooze; moisture etc. 339; marsh etc. 345.    ... show more

Dutch: gluten
Polish: gluten