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gluten    音标拼音: [gl'utən]
n. 麸质

麸质

gluten
n 1: a protein substance that remains when starch is removed
from cereal grains; gives cohesiveness to dough

Gluten \Glu"ten\, n. [L., glue: cf. F. gluten. See {Glue}.]
(Chem.)
The viscid, tenacious substance which gives adhesiveness to
dough.
[1913 Webster]

Note: Gluten is a complex and variable mixture of glutin or
gliadin, vegetable fibrin, vegetable casein, oily
material, etc., and is 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.
[1913 Webster]

{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.
[1913 Webster]


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  • 8 Foods High in Gluten and Why You Should Avoid Them - WebMD
    Gluten is a protein found in wheat, barley, and rye which can be difficult to digest Learn which foods to avoid if you can’t tolerate gluten
  • Gluten - Wikipedia
    Gluten is a structural protein naturally found in certain cereal grains [1] The term gluten usually refers to the elastic network of a wheat grain's proteins, gliadin and glutenin primarily, that forms readily with the addition of water and often kneading in the case of bread dough [2]
  • What Is Gluten? Common Foods, Conditions, and More - Healthline
    This article reviews everything you need to know about gluten, including what it is, which foods contain it, who may need to follow a gluten-free diet, and how to eat a gluten-free diet
  • What Is Gluten and What Does It Do? - Johns Hopkins Medicine
    Gluten is a protein in wheat and a few other grains It’s not bad for most people, but some have health conditions that make it hard for them to digest gluten
  • What is Gluten? - Celiac Disease Foundation
    Gluten is a general name for the proteins found in wheat, rye, barley and triticale – a cross between wheat and rye It helps foods maintain their shape, acting as a glue that holds food together Gluten can be found in many types of foods, even ones that would not be expected
  • 10 Foods High in Gluten to Avoid With an Intolerance
    Gluten is a protein found in wheat and other grains, and while most people can tolerate it well, those with celiac disease or a gluten sensitivity should avoid it Although it is common in foods like breads and pastas, gluten can also be in unexpected food items, like condiments and alcohol, so reading labels is necessary Jump to Key Takeaways
  • Gluten: A Benefit or Harm to the Body? - The Nutrition Source
    Gluten is a protein naturally found in some grains including wheat, barley, and rye It acts like a binder, holding food together and adding a “stretchy” quality—think of a pizza maker tossing and stretching out a ball of dough Without gluten, the dough would rip easily
  • Foods with Gluten: What to Eat Avoid - MedicineNet
    Gluten is found in wheat, barley, rye, triticale products made from them Avoid these grains if you're on a gluten-free diet
  • Gluten Intolerance: Symptoms and Treatment - Cleveland Clinic
    What is gluten? Gluten is a protein found in wheat, barley, rye and other grains It’s in a lot of common foods and drinks, including pasta, cereal and beer Gluten can also be in things like vitamins, cosmetics and even certain medications Are gluten intolerance and celiac disease the same thing? Gluten intolerance and celiac disease are
  • Gluten foods list: What to avoid - Medical News Today
    It is important to be aware of what food items contain gluten and which are safe to eat when a person is avoiding gluten Below, anyone following a gluten-free diet or aiming to reduce their





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