Question

If you over mix or handle batter too much the gluten over develops causing a ____ and ____ finished product.

1) hard, chewy
2) soft, fluffy
3) smooth, creamy
4) crispy, crunchy

Answer 1

Over mixing or handling batter too much leads to a hard and chewy product due to the over development of gluten, which negatively affects individuals with celiac disease.

Step-by-step explanation:

If you over mix or handle batter too much, the gluten over develops, causing a hard and chewy finished product. Gluten is a protein found in wheat, barley, rye, and oats and is responsible for the elasticity and chewiness of dough. Overworking the dough encourages the proteins glutenin and gliadin to create more gluten, which can make baked goods tough rather than tender. For people with celiac disease, ingesting gluten triggers an autoimmune response that damages the small intestine, leading to malabsorption and a variety of other symptoms.