noun
gluten
A protein found in wheat and related grains; used in food science and cooking contexts.
See also: グルテン
小麦粉に含まれる麩質がパンの弾力を生み出す。
The gluten contained in wheat flour gives bread its elasticity.
グルテン is the common loanword for gluten, while 麩質 is a more technical or formal term.
Compound of 麩 (fu, 'wheat bran') and 質 (shitsu, 'substance'), literally 'wheat bran substance'. The exact historical derivation is uncertain, but the spelling is conventionally associated with the meaning 'gluten'.