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For context: the molecular shape of gluten causes dough to hold better. Wheat with more gluten gives softer bread which rises better. Hence why gluten is so pre
by galgalesh 5y ago
For context: the molecular shape of gluten causes dough to hold better. Wheat with more gluten gives softer bread which rises better. Hence why gluten is so prevalent in domesticated wheat.
- Robotbeat 5y agoWe’ve been optimizing stuff for palatability and processing since we started domesticating wheat. I am going to need a better argument about why gluten is special.