gluten
A protein found in wheat and related grains; used in food science and cooking contexts.
See also: グルテン
The gluten contained in wheat flour gives bread its elasticity.
Standard kanji spelling for gluten.
Variant kanji form; 麸 is a simplified form of 麩.
Formed from 麩, here denoting the glutenous substance obtained from wheat flour, and 質, “substance.”