Gluten at room temperature consists of long protein molecules curled up and interspersed with water molecules. But starting at around 140 degrees Fahrenheit, a change occurs.

在室温下麸质是由长的蛋白质分子弯曲组成的，水分子散布在其中。不过一旦周围的温度上升到140华氏摄氏度时，就会出现一种变化。