Proteins in the Kitchen

In the last post, we described proteins as strings of amino acid beads that we reshape when we bake. In this post, we’ll discuss how we manipulate some of the most important factors in protein shape such as water availability, acidity, and temperature, and we’ll explore the chemical effects of these changes.

Gluten in the Kitchen

In the introduction to gluten, we described gluten as a protein that contributes to the structure and texture of baked goods. The ideal amount of gluten depends on what we’re making, and there are several ways we can influence the extent of gluten development. We can first choose a flour based on its protein content,Continue reading “Gluten in the Kitchen”