Within the bread, rolls and baked goods on many tables this holiday season is an extraordinary substance – gluten. Gluten’s unique chemistry makes foods airy and stretchy.
I’m a chemist who teaches a chemistry of cooking class, and every year I ask my students, “What is gluten?” Common answers are “a sugar” or “a carbohydrate.” But rarely does anyone get it right.
Gluten comes from the endosperm of wheat, rye, barley and related plants. The endosperm is a tissue in the plant’s seeds that serves as a storage location for starch and protein. The milling process that creates flour releases the contents of the endosperm, including gluten.
The main proteins in the gluten mixture are gliadin and glutenin. These proteins make up much of flour-based food products’ structure. During the kneading or mixing part of making dough, these proteins form an elastic mesh, often referred to as the gluten network.
Within the bread, rolls and baked goods on many tables this holiday season is an extraordinary substance – gluten. Gluten’s unique chemistry makes foods airy and stretchy.
I’m a chemist who teaches a chemistry of cooking class, and every year I ask my students, “What is gluten?” Common answers are “a sugar” or “a carbohydrate.” But rarely does anyone get it right.
Gluten comes from the endosperm of wheat, rye, barley and related plants. The endosperm is a tissue in the plant’s seeds that serves as a storage location for starch and protein. The milling process that creates flour releases the contents of the endosperm, including gluten.
The Brazilian Supreme Court on Saturday asked Elon Musk-owned social platform X to present documents validating its new legal representative in the country, as the firm's lawyers
Generative artificial intelligence is playing a major role in the presidential campaign, even if the greatest fears about how it could threaten the U.S. presidential election haven’t materialized yet