The Wood-Fired Blog

Why Supermarket Bread is Awful

I was doing research into gliadin and gluten, the two proteins that make up the wheat gluten that give bread its structure, and I came across a really interesting academic article on the science of bread from the British Royal Society of Chemistry (RSC). Really interesting stuff. I think I will refer back to the later with regard to the chemistry of gluten development, but their matter of fact description of... Read More