UPMSP Class 12 Baking & Confectionery - Code 206 Practice Questions - Uttar Pradesh UPMSP Intermediate (Class 12) Baking And Confectionery - Vocational Code 206 Exam

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Which two insoluble wheat flour proteins combine upon hydration and mechanical mixing to form the viscoelastic gluten matrix in bread dough?

Gliadin and Glutenin Albumin and Globulin Zein and Hordein Casein and Whey

Correct Answer:

Gliadin and Glutenin

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