Question

Describe what happens when gluten proteins come in contact with water when mixing.

a) They break down completely
b) They form a smooth batter
c) They develop elasticity and structure
d) They become brittle and crumbly

Answer 1

Gluten proteins develop elasticity and structure when they come in contact with water during mixing.

Step-by-step explanation:

When gluten proteins come in contact with water during mixing, they develop elasticity and structure. This is because gluten proteins, such as glutelins and prolamines, have specific properties that allow them to interact with water and form a network of protein strands. The proteins unfold and expose hydrophobic groups, which then interact with other hydrophobic groups and cause the particles to aggregate and develop elasticity. This is why gluten is responsible for the stretchy texture in dough and batter.