- 1麩質（小麥裡的蛋白質；台灣說無麩質。做成的食物叫麵筋，不是同一個詞。中國大陸也有人說谷蛋白）
Gluten is a sticky protein inside wheat, and also in and rye. When you add water to flour and knead it, gluten is what makes the dough and able to hold bubbles — that is why bread can be soft and tall. Some people’s bodies cannot handle gluten (coeliac disease, and some other sensitivities), so you will see gluten-free on a lot of packets. It is a food-science and health word more than a kitchen-table word, unless someone in the family has to avoid it. Though actually, gluten is not a poison for most people; it is just a protein. And it is not the same thing as glucose (a sugar), even though the names sit near each other on the page.
From the word’s history
From Middle French gluten, from Latin glūten 'glue'.
經中古法文借自拉丁文 glūten「膠」。
組成Does not split. From Middle French gluten, borrowed from Latin glūten, which meant “glue” — the same idea as something sticky that holds dough together.
原始詞典資料4 筆記錄
以下是外部詞典記錄的用法，摘錄並精簡格式，我們還沒有寫成教學內容。上面的說明才是我們自己寫的；有些用法可能上面已經講過了。
glutennoun/ˈɡluːtən/
- 1
obsoleteFibrin (formerly considered as one of the "animal humours").
- 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: […]
- 2
rareAny gluey, sticky substance.
- [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.
- [H]is nose is running in bubbly gluten over his lips onto his chin […].
- 3
biochemistrybiologychemistryThe major protein in cereal grains, especially wheat; responsible for the elasticity in dough and the structure in baked bread.
- 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.
- 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 […]
- 4
geographygeologynatural-sciencesA gluey, sticky mass of clay, bitumen etc.
- Despite constant rain that turned roads to gluten, the Yankees kept moving.
摘錄自 英文維基詞典 English Wiktionary，已精簡格式；依 CC BY-SA 4.0 授權使用，改動後的內容同樣以此授權提供。