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 that is found in wheat, rye, barley etc.. Due to genetic engineering of our grains there is five times more gluten in wheat then there was 20 to 30 years ago. Our body is not designed to handle wheat especially gluten, we do not break wheat down totally as it passes through our digestive system.