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 present in wheat flour, which is widely used in commercial and homemade baked goods. Gluten is also found in flour made from barley, rye, spelt, and triticale, a cross between wheat and rye. Gluten helps dough to rise and lends shape and a chewy texture to baked goods.