Definitions

1. noun

A type of gluten protein found in wheat, rye, and barley, particularly in the endosperm of the grain.

“The scientist studied the properties of glutelin in wheat gluten.”

2. noun

A protein in wheat flour that gives dough its elasticity and strength.

“The baker added more glutelin-rich flour to improve the texture of her bread.”

3. noun

A component of wheat flour that is often separated from the other proteins during the refining process.

“The miller isolated the glutelin from the other proteins in the wheat flour.”