Question

type of protein which is rubbery​

Answer 1

Answer:

Flour power

Explanation:

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Answer 2

Answer:

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Glutenin

When water is added to flour and mixed, these proteins absorb water, otherwise known as hydrating. Gliadin and Glutenin then combine to form the protein called GLUTEN. Gluten is a tough, rubbery and elastic substance, which has the capacity to stretch and rise due to the action of baking powder or yeast.