fu1 zat1麩質麸质
Jyutpingfu1 zat1
Yalefū jāt
Definition
Gluten; a mixture of proteins found in grains like wheat, barley, and rye that gives elasticity to dough.
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How it's used
This term is primarily used in health, nutrition, and food labeling contexts rather than in casual daily conversation. Most people in Hong Kong simply refer to the texture it provides by using the word 彈牙 or by discussing whether a product is 麥類. It is a technical loan-translation that has gained popularity alongside the rise of gluten-free diets.
Examples
Related words
Common mistake
Do not confuse this with 麪筋, which refers specifically to the food product made from wheat gluten often used in vegetarian dishes or dim sum. While 麩質 is the chemical protein, 麪筋 is the physical ingredient you might order at a restaurant.
Grammar color guide
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Grammar guides
- TonesCantonese has six tones, and the tones can change in certain grammatical contexts. Learn the six tones and the rules for tone change.
- Time and datesClock time, days of the week, months, and years. The patterns you need to make plans and talk about when things happen.
- Modal verbsHow to say can, will, may, should, must, and want. The core modal verbs of Cantonese and the differences that trip up beginners.
