Elastic protein formed when flour and liquid are mixed?

Elastic protein formed when flour and liquid are mixed?

• A. Gliadin
• B. Glutenin
• C. Gluten
• D. Albumin

Answer: (C)

Elasticity in dough comes from gluten, the protein network that forms when flour is hydrated and kneaded. Flour contains two main proteins, glutenin and gliadin. When water is added and the mixture is worked, these proteins bond to form gluten, a stretchy, elastic network that traps gas and gives dough its structure. Gliadin provides extensibility, glutenin provides strength and elasticity, and together they create the cohesive gluten network. Albumin is a different protein found in egg whites and doesn’t contribute to dough elasticity.

Elasticity in dough comes from gluten, the protein network that forms when flour is hydrated and kneaded. Flour contains two main proteins, glutenin and gliadin. When water is added and the mixture is worked, these proteins bond to form gluten, a stretchy, elastic network that traps gas and gives dough its structure. Gliadin provides extensibility, glutenin provides strength and elasticity, and together they create the cohesive gluten network. Albumin is a different protein found in egg whites and doesn’t contribute to dough elasticity.