"Gluten" Quotes from Famous Books
 ... delay ensues, and this but increases desire. Hate for the man has turned to pity, and pity turns to love, as starch turns to gluten. ...
— Little Journeys to the Homes of the Great Philosophers, Volume 8 • Elbert Hubbard
... pale, brownish red, covered with a tough gluten, which becomes black in drying, flesh firm, whitish; lamellae distant, decurrent, some of them forked, white, becoming smoky brown, black in the dried plant; stem subequal, longer than the diameter of ...
— Studies of American Fungi. Mushrooms, Edible, Poisonous, etc. • George Francis Atkinson
... of animals, made of a soft, reddish, animal pulp called myosin; the other principal proteins being white of egg, curd of milk, and a gummy, whitish-gray substance called gluten, found in wheat flour. This gluten is the stuff that makes the paste and dough of wheat flour sticky, so that you can paste things together with it; while that made from corn meal or oatmeal will fall to pieces when you take it up. The jelly-like ...
— A Handbook of Health • Woods Hutchinson
... animal substances, and for the methods whereby this decay is retarded or prevented. In organised substances, the chemical atoms combine in a very complex but unstable way; several such atoms group together to form a proximate principle, such as gluten, albumen, fibrin, &c.; and several of these combine to form a complete organic substance. The chemical rank-and-file, so to speak, form a battalion, and two or more battalions form the chemical army. But it is a law in chemistry, that the more complex a substance ...
— Chambers's Edinburgh Journal, No. 460 - Volume 18, New Series, October 23, 1852 • Various
... a little white flour and water and then gently knead it in cold water. The consistency changes, the starch is washed out and a rubbery, sticky ball is left—the gluten, which is the protein of the wheat. It is this gluten in the flour that stretches when bread rises and then stiffens when it is baked, making a light, porous loaf. Wheat is the only one of the cereals that has much gluten; rye has a little ...
— Food Guide for War Service at Home • Katharine Blunt, Frances L. Swain, and Florence Powdermaker
... the California wheat is white and soft, and contains much gluten. No matter what hard red or yellow varieties are brought from other countries and planted here, in a year or two they change to the California type. It is not certainly known what causes this peculiarity. The grain most in favor through the state is called "club wheat" ...
— History of California • Helen Elliott Bandini
... two large spoonfuls treacle or honey. The biscuits may be grated and made into a mush with hot milk, &c., or they may be soaked over night in as much hot water, milk, or diluted Extract as they will absorb, and then be put in the oven to warm through. Gluten Meal is another among many valuable Invalid Foods which there is space only to mention here; while the value of Robinson's Patent Groats for ...
— Reform Cookery Book (4th edition) - Up-To-Date Health Cookery for the Twentieth Century. • Mrs. Mill
... tissues, but go mainly to support animal heat or maintain functional activity. From the kidneys, on the other hand, are thrown out the waste products resulting from the destruction of the foods and tissues containing nitrogen—of, for instance, albumin, fibrin, gluten, casein, gelatin, woody tissue, etc. While much of the waste material containing nitrogen leaves the body by the bowels, this is virtually only such of the albuminoid food as has failed to be fully digested and absorbed; this has never formed a true ...
— Special Report on Diseases of Cattle • U.S. Department of Agriculture
... daisy, Martha must be crazy, She went and made a Christmas cake Of olive oil and gluten-flake, And set it in the sink ...
— The Peter Patter Book of Nursery Rhymes • Leroy F. Jackson |
