gluten

n. mixture of proteins present in cereal grains and flours

For the food products made from gluten see Wheat gluten (food). Gluten is a mixture of the proteins gliadin and glutenin. These exist, conjoined with starch, in the endosperms of some grass-related  grains, notably wheat, rye, and barley. Gliadin and glutenin comprise about 80% of the protein contained in wheat seed. Being insoluble in water, they can be purified by washing away the associated starch. Worldwide, gluten is an important source of nutritional protein, both in foods prepared directly from foods containing it, and as an additive to foods otherwise low in protein.
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Gluten /glu·ten/ the protein of wheat and other grains that gives to the dough its tough elastic character. glu·ten n. [more]Gluten - Community and Resources

Noun
1. a protein substance that remains when starch is removed from cereal grains; gives cohesiveness to dough
(hypernym) protein
(hyponym) corn gluten

n. glow, heat, warmth, high temperature, incandescence, glowing, shining