Nutrition and Your Body: Your Body on Gluten

Nutrition and Your Body: Your Body on Gluten — page 3
table he quickly grabs BAKING WITH GLUTEN a piece Folding the When water is added to flour warm soft crust in half and the mixture is kneaded gluten strengthens the dough he takes a chewy bite It makes the dough elastic and stretchy Without gluten As he devours the the dough would break apart delicious meal he's The yeast in the dough has probably not thinking a chemical reaction with the flour This releases carbon about gluten But he's dioxide The gas expands as eating it Gluten is a the dough is heated Because of gluten the dough can hold mixture of proteins the expanding bubbles of gas It's found in wheat and This causes the dough to rise other grains It gives the dough its flexible stretchy quality That gluten is now heading straight into José's body THROUGH THE DIGESTIVE SYSTEM From the moment he starts to salivate José's digestive system goes to work He chews the pizza It mixes with Pizza is a popular food It can be made with many toppings but it usually has a flour crust 6