Technology
Thank gluten's complex chemistry for your light, fluffy baked goods
Ever wonder why bakers spend so long kneading their dough? They’re trying to form a gluten network, which helps the bread rise.
November 20, 2023Your subscription includes
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The Los Angeles Post
Ever wonder why bakers spend so long kneading their dough? They’re trying to form a gluten network, which helps the bread rise.
November 20, 2023