Answer:
Gluten forms when two classes of water-insoluble proteins in wheat flour (glutenin and gliadin) are hydrated with water and mixed. From this process, gluten bonds form and a firm, rubbery substance is created providing strength and structure.
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An organelle found in large numbers in most cells, in which the biochemical processes of respiration and energy production occur. It has a double membrane, the inner layer being folded inward to form layers.
