When water and flour are mixed it combines glutenin and gliadin proteins to form an elastic substance called what?

• A. Dough
• B. Gluten
• C. Starch
• D. Batter

Answer: (B)

When water is added to flour, the proteins glutenin and gliadin hydrate and link together to form gluten, a viscoelastic network. This gluten matrix is what gives dough its stretchiness and the ability to trap gas as it leavens, providing structure and chewiness in bread and similar baked goods. Starch is another component in flour, but it doesn’t create this elastic network; it mainly contributes to structure through gelatinization when heated. A batter is a looser mix with less gluten development, while dough refers to the hydrated flour–water mass that develops gluten. So the elastic substance formed by glutenin and gliadin is gluten.