gluten

CEFRB2

/ˈɡluːtən/

noun

Türkçe translations

Translating…

In plain English

Examples

At a glance

Sits at B2 on the CEFR scale

Also pronounced

Deep Dive

Extra meanings

The major protein in cereal grains, especially wheat; responsible for the elasticity in dough and the structure in baked bread.
Fibrin (formerly considered as one of the "animal humours").
A gluey, sticky mass of clay, bitumen etc.

In context

The Radicall or innate, is dayly ſupplied by nouriſhment, which ſome call Cambium, and make thoſe ſecundary Humors of Ros and Gluten to maintaine it: […]
[T]he Fly suspends it self very firmly and easily, without the access or need of any such Sponges fill'd with an imaginary gluten, as many have, for want of good Glasses, perhaps, or a troublesome and diligent examination, suppos'd.
Despite constant rain that turned roads to gluten, the Yankees kept moving.

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The word in print, with each source given in full.

The Radicall or innate, is dayly ſupplied by nouriſhment, which ſome call Cambium, and make thoſe ſecundary Humors of Ros and Gluten to maintaine it: […]
1621, Democritus Junior [pseudonym; Robert Burton], “Division of the Body. Humors, Spirits.”, in The Anatomy of Melancholy, […], Oxford, Oxfordshire: […] John Lichfield and Iames...
[T]he Fly suspends it self very firmly and easily, without the access or need of any such Sponges fill'd with an imaginary gluten, as many have, for want of good Glasses, perhaps, or a troublesome and diligent examination, suppos'd.
1665, Robert Hooke, Micrographia, XXXVII
Chew on a small piece of dough, and it becomes more compact but persists as a gum-like, elastic mass, the residue that the Chinese named “the muscle of flour” and that we call gluten. It consists mainly of protein, and includes what may well be the largest protein molecules to be found in the natural world.
2004, Harold McGee, chapter 10, in On Food and Cooking: The Science and Lore of the Kitchen, Scribner, →ISBN
Unfortunately, wholemeal bread is, according to many experts, a tricky thing to get right, as the lower gluten content of the flour makes for dense results […]
2010 June 10, Felicity Cloake, Word of Mouth Blog, The Guardian
Despite constant rain that turned roads to gluten, the Yankees kept moving.
1988, James McPherson, Battle Cry of Freedom, Oxford, published 2004, page 669

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From Middle French gluten, borrowed from Latin glūten (“glue”).