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 FIVE MOST COMMON CULPRITS: 1  GLUTEN and GRAINS. Gluten is a sticky protein found in wheat, barley, rye, and triticale. 2  CASEIN. Casein is a sticky protein found in most dairy products. 3  CRUCIFEROUS VEGGIES. Lots of veggies happen to be crucifers, including broccoli, kale, and cabbage.  LEGUMES.