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Cellulose. A high-molecular-weight linear polymer (q.v.) that forms a major structural component of the cell walls of plants, including the edible portions of cereals. It consists entirely of glucose molecules (q.v.) and has the general chemical formula: (C6H10O5)n where n represents a number that reaches into the thousands. The material is resistant to enzymatic action, is indigestible by man, and may therefore serve as a noncaloric (q.v.) bulking agent (q.v.) in many low-calorie baked foods and high-fiber breads (q.v.). Wheat endosperm (q.v.) contains some 4% of cellulose, whereas the bran (q.v.) consists of about 30% of this material.