From the pinna to the tympanic membrane, sound is increased by 5 to 15 decibels (dB) in the 2,000 to 4,000 Hertz (Hz) range due to the resonance of the auditory canal. The human ear is most sensitive to sound within this range and most vulnerable to damage from noises that are too loud.
When you knead dough, you help two proteins in wheat flour, gliadin and glutenin, form gluten. But flour also contains many other componentsâstarch, lipids, sugars, and enzymesâthat contribute to the consistency and nutritional value of bread.
The thing that makes the dough stretchy is the gluten. Without it, the ingredients would not bind together into a dough that you could knead in this way. Gluten is basically the protein content of wheat (including spelt, semolina and durum) barley, rye and triticale (a hybrid). Known collectively as prolamins, these proteins have different names depending on the grain they are found in - gliadin in wheat, secalin in rye and hordein in barley.