Question

The gluten content of this flour will provide the framework or
substance of baked pastries.​

Answer 1

Answer:

Explanation:

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.

Answer 2

Wheat Flour provide substance of baked pastries.​

Explanation:

Flour gives baked foods their structure. When wheat flour is combined with water, it produces gluten, which is made up of proteins that interact with one another. During rising, the elastic gluten framework expands to hold the expanding leavening gases in place. The strength of a dough is influenced by the protein level of the flour.

Development of gluten:

• When flour comes into touch with water or any other liquid, gluten formation begins. Gluten proteins bind and create a protein chain when sufficiently hydrated, which gives baked foods their structure.
• The best way to understand gluten is to consider the dough we use to create Rotis at home.