European root gel- ̧ which gave rise to a
number of words meaning to form into a
ball, to make a coagulated lump, to be
thick or sticky: these include cloud, globe,
gluteus, clam, cling, and clay. In 1745,
Giambattista Beccari studied gluten more
carefully and noted its similarity to
substances characteristic of animals: that
is, he recognized that it is what we now
call a protein.Ingredients That Contribute to the Structure of
Doughs, Batters, and Their Products
Starch