What is gluten?
Chemistry For Your Life
00:00
The Structure of French Bread
When you or I have like a nice big large sort of French baguette kind of thing, we cut into some slices. You see this delicious structure inside that it's all these like, you know, bubbles,. But then all these parts that are connecting to each other, they give it this solidness. So maybe we could trick ourselves into thinking the structure in the middle doesn't matter as much, but like a really soft bread. Is the structure that's from gluten correct? Yes.
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