Tag: Viscoelasticity

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.

Over 85% of the total protein in wheat is gluten, a unique substance that holds baked goods together. For centuries, bakers have harnessed its properties, but many still wonder: does gluten contain glutenin and gliadin? The answer is a clear yes, and understanding these two protein components is fundamental to comprehending the science of baking and dietary considerations.

For medical fluid intake, Jell-O is often considered a liquid because it melts at body temperature. The question, 'Does Jell-O count as liquid?', is a classic conundrum with different answers depending on the context, from scientific to practical.