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Protein substance found intermixed with the starchy endosperm of triticum grain. It is the component of wheat flour giving dough the elastic properties which allow it to retain gas and give a porous, spongy structure to bread. It remains as a rubbery mass after dough is washed to remove starch and other water soluble components.

Definition from: MSH via Unified Medical Language SystemThis link leads to a site outside Genetics Home Reference. at the National Library of Medicine

See also Understanding Medical Terminology.

Published: February 8, 2016