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.
Gluten is a protein found in foods made from wheat and grains including barley and rye. Gluten helps dough rise and gives it that yummy doughy consistency that we all know and love. Unfortunately, for us because gluten is similar to a glue product, it can also be found in many cosmetics and other beauty products.