Multiple choice

The protein responsible for spongy structure in bread is

  1. Albumin

  2. Zein

  3. Gluten

  4. Gliadin

Reveal answer Fill a bubble to check yourself
C Correct answer
Explanation

Gluten, composed of gliadin and glutenin proteins, forms a viscoelastic network in bread dough that traps carbon dioxide produced by yeast, resulting in the characteristic spongy structure of baked bread.