LeoValdez77821 LeoValdez77821

18-05-2022
Health

contestada

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

Respuesta :

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.

Answer Link

zyionbrown1234 zyionbrown1234

18-05-2022

Gluten proteins is the answer
I hope this helps

Answer Link

Otras preguntas

Two lines that have the same slopes, when will they intersect

fill in the blancks below to complete the sentences AYUDA

What are the four bases in DNA and which ones pair together?

Describe how the weakened virus is structurally different from thenormal virus.

what formula do we use to find the midpoint of a line segment?

Which statement best identifies the meaning of this allusion? So they are steady coming up Broadway and I see right way that it's going to be one of those Dodge

Which stage of Kohlberg's theory of moral reasoning is based on one's personal code of ethics? A. unconventional B. conventional C. preconventional D. postconve

When a new TV became available in a store, the number sold in the first week was high. Sales decreased over the next two weeks and then they remained steady ove

I NEED HELP NOW!!!!!!!!!!!ILL GIVE BRIANLYIST!!!!!!A catering company’s recipe for salad uses a ratio of 2 c of dressing to 4 lb of vegetables. (Hint: c = cups;

the beginning is 7 ÷ 3 help