Question

what important ingredient in pastries provides the needed moisture to develop gluten?

Answer 1

Explanation:

Answer. Flour provides the structure in baked goods. wheat flour contains proteins that interact with each other when mixed with water , forming gluten .

Answer 2

Flour in the pastries are helps to provide moisture for development of gluten.

Detailed Explanation:

• When water is mixed with the flour, it helps in the formation of gluten.
• Flour contain two types of proteins: gliadin and glutenin.
• The two proteins bind together to form gluten when water or any liquid having water is mixed with flour.
• In absence of water, there is no gluten.
• More dough is mixed, more gluten is formed.