The Conversation

Mon Nov 20

Thank gluten's complex chemistry for your light, fluffy baked goods

Written by Kristine Nolin, Associate Professor of Chemistry, University of Richmond

Gluten is in a variety of breads and baked goods − it helps them rise and gives bread its characteristic texture. Adam Gault/OJO Images via Getty Images

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...

Thank gluten's complex chemistry for your light, fluffy baked goods

More Articles ...

Political bias in media doesn't threaten democracy — other, less visible biases do

How 18th-century Quakers led a boycott of sugar to protest against slavery

Here’s what happens when teachers tailor their lessons to students’ individual learning styles

There’s a competition crisis in America’s state legislatures – and that’s bad for democracy

Understanding hurricane risks: 5 essential reads

3 reasons to pay attention to the LA teacher strike

Wildfires are inevitable – increasing home losses, fatalities and costs are not

3 ways to promote social skills in homebound kids

Inflation report is a mixed bag – an economist explains why some items are rising faster than others

Doctor shortages have hobbled health care for decades − and the trend could be worsening