The effects of gluten on bread: you won't believe your eyes

published on 19 February, 2018 at 13:24
America's Test Kitchen's chefs decided to test how much gluten makes the difference in baking. One of the key features of gluten is that it can absorb water and swell like a balloon, allowing bread to rise. After creating two balls of dough, one with gluten and the other without, the cook inserts air into the dough with gluten. The result is surprising. The sphere is incredibly elastic and inflates just like a balloon.
 
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