Tag: Elasticity

The body’s natural production of elastin, the protein responsible for skin's stretch and recoil, significantly declines after puberty, with minimal synthesis occurring in adulthood. This makes the question of how much elastin to consume daily more complex than it first appears for maintaining youthful skin.

When flour is mixed with water, two proteins, gliadin and glutenin, combine to form a network of fine, stretchy strands known as gluten. Understanding exactly what is the purpose of gluten in bread is the key to creating a lofty rise and satisfyingly chewy crumb.

According to the Institute of Food Science and Technology, gluten is not present in flour until it is combined with water. It is the intricate network of proteins that forms upon hydration and manipulation that creates the viscoelasticity and elasticity in gluten responses, which are vital for baking and food production.

Bread's signature chew and airy crumb is a direct result of a protein network that forms during the dough-making process. This unique elasticity is why gluten makes bread stretchy, allowing it to expand and hold its shape as it rises. Unraveling this scientific wonder is key to understanding the foundation of good baking.

Gluten-containing grains like wheat make up a significant portion of the human diet for centuries. The reason for its prevalence lies in its unique properties that profoundly influence the texture, structure, and palatability of many popular foods, making gluten exceptionally useful in food production.

Collagen is the body's most abundant protein, providing structure to skin, hair, and nails. The choice between collagen and gelatin for skin health often comes down to their molecular structure and how easily your body can absorb them.

The average human mouth is approximately 98.6°F, providing the ideal temperature for gum to be soft and pliable. This is why the sudden drop in temperature from a sip of a cold drink is enough to make the gum feel stiff and tough, which answers the question: why does cold water make gum hard.

According to a 2025 review in *Food Science & Nutrition*, a diet rich in antioxidants can slow the process of skin aging. Determining which food is best for skin elasticity depends on providing your body with the right combination of nutrients to support collagen production and protect against damage.

By our late 20s, the body's natural collagen production starts to decline, leading many to seek supplements for anti-aging and skin health. This raises a common question: when it comes to supporting your skin, which is better—collagen or omega-3?

In recent clinical studies, subjects taking MSM over a period of time showed significant improvement in facial wrinkles and overall skin condition. These findings have fueled interest in the supplement, with many wondering: does MSM help tighten skin? The answer lies in understanding how this organic sulfur compound interacts with the body's natural collagen and keratin production.