Meisterprüfung Bäcker Practice Questions - Meisterprüfung Bäcker (Austria) Exam

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Which two main storage protein fractions in wheat flour hydrate and cross-link during mechanical kneading to form the three-dimensional gluten matrix (Klebergerüst)?

Albumin and Globulin Amylose and Amylopectin Gliadin and Glutenin Zein and Hordein

Correct Answer:

Gliadin and Glutenin

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