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

What is the standard form of the ordered pairs, (2,0) and (0,-6)

i neeeeed heeelp noooow whats 1+1

The graph of the step function g(x) = –⌊x⌋ + 3 is shown. What is the domain of g(x)? {x| x is a real number} {x| x is an integer} {x| –2 ≤ x < 5} {x| –1 ≤

according to document 2, do you think Napoleon is a democratic reformer or Imperial dictator? Explain.

Use exponent properties to simplify the following expression with a positive exponent. Every box needs a number in it.

solve for n - 21 = 3

An action force is equal in _____ and opposite in _____ to a reaction force. A. power; direction B. direction; power C. direction; magnitude D. magnitude; d

PLZ ANSWER ASAP LAST QUESTION LOVE YOU AND HERE IS 45 POINTS FOR YOU! :)

Betsy bought 6 bags of rice weighing a total of 30 lb. What is the rate of number of bags to pounds?

Justify why a/b x b/c x c/d x d/e is equal to a/e when b, c, d, and e are not zero.