Restart
15 of 50
The proteins in flour form __________
-
Glutenin
-
Gliadin
-
Gluten
-
Glutton
That's Correct!
It's Wrong!
The proteins in flour, specifically glutenin and gliadin, combine to form gluten. Gluten gives dough its elasticity and helps it rise, resulting in the desired texture in baked goods. It provides structure and helps to bind ingredients together. Gluten is responsible for the chewiness in bread and the ability to stretch dough without breaking.
