Question

Its is made of startch and protein which when hydrated forms gluten and provides structures to bakeryproducts

Answer 1

Answer:

Flour provides the structure in baked goods. Wheat flour contains proteins that interact with each other when mixed with water, forming gluten. It is this elastic gluten framework which stretches to contain the expanding leavening gases during rising. The protein content of a flour affects the strength of a dough.

Explanation: