How does flour affect bread's texture?
Dr. Michael Brenner and chef Mark Ladner investigate the differences between doughs made from bread flour, wheat gluten, and gluten-free flour. From our free online course, “Science & Cooking: From Haute Cuisine to Soft Matter Science (physics)”: https://www.edx.org/course/science-co... — Subscribe to our channel: / @harvardonline — Sign up for emails about new courses: https://harvardx.link/email — HarvardX courses on edX: https://www.edx.org/school/harvardx — Harvard University's online courses: https://online-learning.harvard.edu/ HarvardX empowers the faculty of Harvard University to create high-quality online courses in subjects ranging from computer science to history, education, and religion.
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