Thank gluten's complex chemistry for your light, fluffy baked goods
- Written by Kristine Nolin, Associate Professor of Chemistry, University of Richmond
Gluten is in a variety of breads and baked goods − it helps them rise and gives bread its characteristic texture. Adam Gault/OJO Images via Getty ImagesWithin the bread, rolls and baked goods on many tables this holiday season is an extraordinary substance – gluten. Gluten’s unique chemistry makes foods airy and stretchy.
Read more: Thank gluten's complex chemistry for your light, fluffy baked goods

