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

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Emanuel Ralha asked Aug 9, 2023

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

Health
high-school

Emanuel Ralha asked Aug 9, 2023

by Emanuel Ralha

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Gluten proteins is the answer
I hope this helps

Jacob Stevens answered Aug 12, 2023

by Jacob Stevens

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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

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