1621, Democritus Junior [pseudonym;Robert Burton], “Division of the Body. Humors, Spirits.”, inThe Anatomy of Melancholy,[…], Oxford, Oxfordshire:[…] John Lichfield and Iames Short, for Henry Cripps,→OCLC, partition 1, section 1, member 2, subsection 2,page20:
The Radicall or innate, is dayly ſupplied by nouriſhment, which ſome callCambium, and make thoſe ſecundary Humors ofRos andGluten 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 imaginarygluten, as many have, for want of good Glasses, perhaps, or a troublesome and diligent examination, suppos'd.
2004,Harold McGee, chapter 10, inOn Food and Cooking: The Science and Lore of the Kitchen, Scribner,→ISBN:
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 callgluten. It consists mainly of protein, and includes what may well be the largest protein molecules to be found in the natural world.
Unfortunately, wholemeal bread is, according to many experts, a tricky thing to get right, as the lowergluten content of the flour makes for dense results[…]
^De Vaan, Michiel (2008), “glūten, -inis”, inEtymological Dictionary of Latin and the other Italic Languages (Leiden Indo-European Etymological Dictionary Series; 7), Leiden, Boston: Brill,→ISBN,pages266-7
“gluten”, inCharlton T. Lewis and Charles Short (1879),A Latin Dictionary, Oxford: Clarendon Press
“gluten”, inCharlton T. Lewis (1891),An Elementary Latin Dictionary, New York: Harper & Brothers
"gluten", in Charles du Fresne du Cange’sGlossarium Mediæ et Infimæ Latinitatis (augmented edition with additions by D. P. Carpenterius, Adelungius and others, edited by Léopold Favre, 1883–1887)
