gluten means: Gluten is a protein that provides wheat yeast dough with its elastic properties. (in Cooking Dictionary)

What else does gluten mean?

It is a protein that can be found in wheat or other cereal flours and forms the structure for bread dough. The yeast produces carbon dioxide CO2 and it holds this protein. It expands during fermentation. When flour and liquids are combined, gluten is formed. Gluten is responsible for bread dough’s flexibility and extensibility. Two proteins are responsible for gluten formation: Glutenin and Gliadin. (in Cooking Dictionary)

Wheat flours contain protein. Vital gluten, also known as gluten, is one component of wheat that’s ground into flour. Gluten is high in protein, which contributes to lighter breads, higher rises, and, for people living at high altitudes, elastic properties that decrease the chance of rising loaves falling. The dough has more flexibility because of gluten. Mixing and kneading results in gluten being formed in the dough. The flour must contain gluten to develop elasticity. This can be done either by hand or in an automated breadmaker. Different flours may contain more gluten than others. Every flour contains some gluten essential gluten. Bread flour contains significantly more gluten than all-purpose flour. A flour with more gluten should be used to make bread, but not for baking. All-purpose flour can have gluten vital gluten added. This will give the flour the same amount of gluten as bread flour. Bread flour is more expensive than all-purpose flour that has gluten added. This ingredient is used by bakers to increase the rise and consistency of bread flour. To increase elasticity, it is used at higher altitudes. This is due to the lower density of bread at higher elevations, which can cause it to rise if there’s not enough elasticity. Health food shops carry gluten vital gluten. It is available in large quantities in many health food shops. (in Cooking Dictionary)

A mixture of proteins found in wheat grains. These proteins are insoluble in water but give wheat dough its elastic texture. (in Merlin Dictionary)

Prolamins from cereal grains. Especially the ones in wheat, barley and rye. (in Merlin Dictionary)