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0:44
YouTube
Truffle Nation
Why gluten makes your dough elastic
There are two proteins in wheat flour — glutenin and gliadin — and together they build gluten. Both are insoluble in water. Add water to flour and these two proteins link up into long chains — the gluten network. That's what gives bread its stretch and structure. The fix (understand the properties): 🔹 Elasticity — freshly formed ...
358 views
3 weeks ago
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