A plant enzyme found in cereal grains that has the ability to digest starch or proteins, used in industrial food processing.
From 'cereal' combined with the scientific suffix '-in' (indicating a chemical compound or enzyme). This biochemical term emerged in the 19th century as chemistry became more precise.
Cerealin is one of those industrial enzymes that makes modern bread-making possible—it's basically the secret ingredient that makes your bread fluffy and digestible!
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