A wheat flour protein produces the light airy structure of baked goods

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asked Jun 16, 2023 93.9k views

2 Answers

Swato · Answer 1 · 2023-06-20T07:45:16+0000

Answer: Gluten proteins

Explanation: Gluten proteins in wheat flours make batter flexible and stretchy, and trap gas inside heated products, giving a light, vaporous structure.

A wheat flour protein produces the light airy structure of baked goods

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