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Gluten Chemistry: Understanding the Science

Looking to learn more about the science behind gluten? Look no further than this video, "Gluten Chemistry." In this video, we explore the fascinating chemistry behind gluten and how it affects the foods we eat. Gluten is a protein found in wheat, rye, and barley, and it plays a crucial role in creating the structure and texture of many baked goods. Through careful mixing and kneading, gluten forms strong, elastic bonds that can stretch and hold shape. Join us as we dive deeper into the world of gluten and learn about the chemistry that makes it such a unique and important ingredient in our food. For more information visit us at https://www.internationalglutenfree.com/