Which term describes the protein network formed when flour and water are mixed?

Which term describes the protein network formed when flour and water are mixed?

• A. Albumin
• B. Gelatin
• C. Gluten
• D. Casein

Answer: (C)

Gluten is the protein network that develops when wheat flour is hydrated and worked. Flour contains proteins called glutenin and gliadin. When water is added and the dough is kneaded, these proteins bond to form a cohesive, elastic framework that gives dough its structure and strength. This network also traps gas produced by yeast, helping the dough rise and hold its shape during baking. The other proteins mentioned—albumin, gelatin, and casein—do not form this wheat flour dough network: albumin is a soluble egg-white protein, gelatin comes from collagen and gels under heat, and casein is a milk protein.

Gluten is the protein network that develops when wheat flour is hydrated and worked. Flour contains proteins called glutenin and gliadin. When water is added and the dough is kneaded, these proteins bond to form a cohesive, elastic framework that gives dough its structure and strength. This network also traps gas produced by yeast, helping the dough rise and hold its shape during baking. The other proteins mentioned—albumin, gelatin, and casein—do not form this wheat flour dough network: albumin is a soluble egg-white protein, gelatin comes from collagen and gels under heat, and casein is a milk protein.