Question

1. how are the flour proteins glutenins and gliadins important to making bread?

a. they give bread its taste.
b. they kill bad bacteria in bread.
c. they make dough stretchy and soft.
d. they cause dough to release gases and rise.

Explanation:

Glutenins and gliadins in flour combine to form gluten. Gluten gives dough its elasticity, making it stretchy and soft, which is crucial for bread - making. It is not responsible for taste, killing bacteria, or gas - release for rising.

Answer:

C. They make dough stretchy and soft.