Last Updated：2022/12/24
Chew on a small piece of dough, and it becomes more compact but persists as a gum-like, elastic mass, the residue that the Chinese named “the muscle of flour” and that we call gluten. It consists mainly of protein, and includes what may well be the largest protein molecules to be found in the natural world.
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Chew
on
a
small
piece
of
dough,
and
it
becomes
more
compact
but
persists
as
a
gum-like,
elastic
mass,
the
residue
that
the
Chinese
named
“the
muscle
of
flour”
and
that
we
call
gluten.
It
consists
mainly
of
protein,
and
includes
what
may
well
be
the
largest
protein
molecules
to
be
found
in
the
natural
world.
