The Structure of Proteins in Bread

When we take that flour and we mix it with water, whatever other things you're mixing, depending on the kind of bread you're creating, maybe you start baking soda, baking powder. Then you start kneading it together there. But before you started doing that, they were already existing these two main kinds of structures: this monomer,. which is the blend. You don't have to remember. I was almost going to just call them short proteins and long proteins. The shorter they can be monomers or other short units are a gliadins. So polymers are big class of molecules, you know, made up of molecules. And then proteins is a type of polymer