Ben Rosene
Gluten has been under public scrutiny for the last couple years given the rise of gluten allergies and sensitivity, in addition to the population affected by Celiac disease, a genetic disease whose symptoms include extreme allergies to gluten. However, much of the population has no knowledge of gluten beyond the fact that it is an allergen found in bread. Making bread can be a lot of fun, and this experiment leverages that to impart knowledge through hands-on exploration. This experiment is designed to highlight the effect of gluten (and by extension, kneading), on the strength and flexibility of bread doughs.
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