The glossy strand lifting from a bowl makes a lousy nutrition label, because its bounce is chiefly a materials trick: gluten proteins, when flour meets water and dough is mixed, form a viscoelastic network that stretches, recoils, and holds the noodle together under your teeth. Chew sells a story.That distinction is real. The network is shaped by glutenin and gliadin, proteins that hydrate and bec...More