110 examples of gluten in sentences

Davy to yield 570 parts of nutritive matter, of which 426 were mucilage or starch, 103 gluten, and 41 extract, or matter rendered insoluble during the process.

CONSTITUENTS OF THE CARROT.These are crystallizable and uncrystallizable sugar, a little starch, extractive, gluten, albumen, volatile oil, vegetable jelly, or pectin, saline matter, malic acid, and a peculiar crystallizable ruby-red neuter principle, without odour or taste, called carotin.

In a dried state the tuber contains 64.2 per cent, of starch, 2.25 of dextrine, 13.47 of impure saccharine matter, 5.77 of caseine, gluten, and albumen, 1 of fatty matter, and 13.31 of fibre with coagulated albumen.

NUTRITIOUS QUALITIES OF FLOUR.The gluten of grain and the albumen of vegetable juices are identical in composition with the albumen of blood.

The finest wheat flour contains more starch than the coarser; the bran of wheat is proportionably richer in gluten.

Fine American flour is one of the varieties which is richest in gluten, and is consequently one of the most nutritious.

The want, in the latter, of the vegetable principle called gluten, makes its general use of very questionable propriety.

Two or three yards of it at a time, was cut into pieces about five inches long, the hair singed off, the sand scratched out, and these pieces were dropped into our camp kettle and cooked until the whole formed one mass of jelly or gluten which was, to us, quite palatable.

No. 2 Farina gruel Flour gruel Gluten gruel Gluten gruel No.

No. 2 Farina gruel Flour gruel Gluten gruel Gluten gruel No.

2 Gluten cream Gluten meal gruel Graham gruel Graham grits gruel Gruel of prepared flour Indian meal gruel

2 Gluten cream Gluten meal gruel Graham gruel Graham grits gruel Gruel of prepared flour Indian meal gruel

No. 3 Peptonized' gluten gruel Raisin gruel Rice water Preparations of milk Milk diet Advantages of Quantity of milk needed Digestibility of milk Recipes: Albumenized milk Hot milk Junket, or curded milk Koumiss Milk and lime water Peptonized milk for infants Beef tea, broths, etc.

Gum Arabic water Hot water Hot lemonade Irish moss lemonade Orangeade Plain lemonade Slippery elm tea Toast water Tamarind water Bread Recipes; Diabetic biscuit Diabetic biscuit No. 2 Gluten meal gems Jellies and other desserts for the side Recipes: Arrowroot jelly Arrowroot blancmange

The chief of these is gluten, which is found in wheat, rye, and barley.

With the exception of gluten, none of the food elements, when used alone, are capable of supporting life.

Inferior macaroni contains a large percentage of starch, and but a small amount of gluten.

According to the eminent Prof. Liebig, whole-wheat bread contains 60 per cent more of the phosphate or bone forming material than does meat, and 200 per cent more gluten than white bread.

A damp atmosphere will cause it to absorb moisture, and as a result the gluten will lose some of its tenacity and become sticky, and bread made from the flour will be coarser and inferior in quality.

The gluten of wheat flour, beside being adhesive, is likewise remarkably elastic.

This is the reason why wheat flour is much more easily made into light bread than the product of other cereals which contain less or a different quality of gluten.

When air is the agency used, the gluten, by its glue-like properties, catches and retains the air for a short period; and if heat is applied before the air, which is lighter than the dough, rises and escapes, it will expand, and in expanding distend the elastic glutinous mass, causing it to puff up or rise.

If the heat is sufficient to harden the gluten quickly, so that the air cells throughout the whole mass become firmly fixed before the air escapes, the result will be a light, porous bread.

If the process of fermentation is very much prolonged, the putrefactive change is set up, and the gluten is more or less decomposed.

Furthermore, it must be apparent that continued manipulation of the dough at this stage will dissipate and press out the little vesicles of gas held in place by the elastic gluten, and thus lose in part what so much pains has been taken to secure.

110 examples of  gluten  in sentences