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

User Kim Kern
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Gluten proteins is the answer
I hope this helps
User Kidsunbo
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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.

User Swato
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