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Registered Dietitian

Category - Nutrition Science

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Which proteins are responsible for the elasticity of wheat flour?

Gluten and elastin
Gliadin and myelin
Gliadin and glutenin
None of the above

Explanation

Answer: C - The proteins responsible for the elasticity of wheat flour are gliadin and glutenin. These proteins form gluten, which helps trap gas released by leavening agents and enables baked products to rise. Elastin and myelin are proteins found in animal tissue.

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