gluten
protein composite found in wheat and related grains, including barley and rye
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Summary
gluten is an adhesive[1]. gluten draws 10,072 Wikipedia views per month (adhesive category, ranking #1 of 3).[2]
Key Facts
- Instance of: allergen[3], group or class of proteins[4]
- Subclass of: protein[5]
- Part of: wheat flour[6], barley flour[7], rye flour[8]
- Has use: food additive[9]
- Commons category: Gluten[10]
- Topic's main category: Category:Gluten[11]
- Described by source: Otto's encyclopedia[12], Great Soviet Encyclopedia (1926–1947)[13], Brockhaus and Efron Encyclopedic Dictionary[14], Small Brockhaus and Efron Encyclopedic Dictionary[15], Encyclopædia Britannica 11th edition[16]
- Has effect: gluten-related disorder[17]
- Different from: glutin[18]
Why It Matters
gluten has Wikipedia articles in 29 language editions, a strong signal of global cultural recognition.[19] gluten is known by 47 alternative names across languages and contexts.[20]