GLUTEN

the principal protein component of wheat and other grains, is composed of vegetable fibrin and a small quantity of ghadin. It is grevish and (while fresh and moist) extensible, like india-rubber. It may be separated from wheat or rve flour, ete., by making a paste and washing in succe ive waters until all starchy matter is removed. See also references in the articles on Frour and WHear.