At first, the protein molecules are tangled and chaotic. But as you mix the dough, they line up with one another, forming longer strands of gluten.

• 起初，蛋白分子缠结在一起，呈杂乱排列。当你将水粉混合的时候，蛋白分子开始整齐排列，并逐渐形成较长的链状面筋结构。