Question

What happens when proteins in flour are damaged?
The flour becomes gluten free
The proteins become more flexible
The flour absorbs sugar more completely
They not longer require a leavening agent to make bread rise

Answer 1

Answer:

2

Explanation:

Answer 2

When protein in flour are damaged, they becomes more flexible.

Basically, the proteins in flours are called the gluten-forming proteins.

How the flour will perform in baking depends on the the quantity and quality of these gluten-forming proteins

The content of protein in a flour performs functions such as

• Water absorption.
• Cohesiveness.
• Visco-elasticity.
• Dough strength etc.

Therefore, in conclusion, the protein become more flexible when it is damage, thus, making the flour perform lesser.

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