Elastic Architecture: The Microscopic Physics of Gluten Scaffolding

Baking bread is rarely viewed as a violent act of structural engineering, but the entire process relies on forcing two inert proteins (glutenin and gliadin) to physically bond through brutal mechanical stress. When flour is hydrated and aggressively kneaded, these proteins link together to form an immense, elastic microscopic web: Gluten. This technical culinary book bypasses recipes to focus en...