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

QAmmunity.org

My account
Edit my Profile
Private messages
My favorites

Ask a Question
Questions
Tags
Categories
Ask a Question

Emanuel Ralha asked Aug 9, 2023

292,924 views

30 votes

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

Health
high-school

Emanuel Ralha asked Aug 9, 2023

by Emanuel Ralha

2.6k points

0 Comments

Your comment on this question:

Email me at this address if a comment is added after mine:Email me if a comment is added after mine

Privacy: Your email address will only be used for sending these notifications.

Your answer

Email me at this address if my answer is selected or commented on:Email me if my answer is selected or commented on

Privacy: Your email address will only be used for sending these notifications.

2 Answers

25 votes

Gluten proteins is the answer
I hope this helps

Jacob Stevens answered Aug 12, 2023

by Jacob Stevens

2.9k points

0 Comments

Your comment on this answer:

Email me at this address if a comment is added after mine:Email me if a comment is added after mine

Privacy: Your email address will only be used for sending these notifications.

19 votes

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.

Grimmig answered Aug 15, 2023

by Grimmig

2.9k points

0 Comments

Your comment on this answer:

Email me at this address if a comment is added after mine:Email me if a comment is added after mine

Privacy: Your email address will only be used for sending these notifications.

Ask a Question

Welcome to QAmmunity.org, where you can ask questions and receive answers from other members of our community.

1.6m questions

2.0m answers

0 Comments

Your comment on this question:

Your answer

2 Answers

0 Comments

Your comment on this answer:

0 Comments

Your comment on this answer:

Other Questions