The over-development of gluten often results in a baked product that is
A) coarse in texture.
B) fine-grained in texture.
C) irregular in texture.
D) regular in texture.

Name: The over-development of gluten often results in a baked product that is A) coarse in texture. B) fine-grained in texture. C) irregular in texture. D) regular in texture.
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Question

Quizplus · Accepted Answer

Over-development of gluten leads to gluten strands becoming tough and tight, which results in a baked product with a coarse texture.

The Over-Development of Gluten Often Results in a Baked Product