LeoValdez77821 LeoValdez77821

18-05-2022
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A wheat flour protein produces the light airy structure of baked goods

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Gothboy06 Gothboy06

18-05-2022

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.

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zyionbrown1234 zyionbrown1234

18-05-2022

Gluten proteins is the answer
I hope this helps

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