BIOMOLECULES AND ENZYMES

Detailed explanation-1: -Kneading bread dough strengthens the elastic keratin structure. Whipped cream in an aerosol can foam because of the sudden release of pressure. Hard water or milk will produce a firmer protein get than distilled or softened water.

Detailed explanation-2: -Gluten is composed of two types of proteins, called gliadin and glutenin, which bind to each other to form a network that supports dough and allows be bread to be light and fluffy.

Detailed explanation-3: -Denaturation is the process of altering the shape of a protein without breaking the amide bonds that form the primary structure.

Detailed explanation-4: -The use of mechanical forces disrupts quaternary, tertiary, and secondary structures. This type of protein denaturation is commonly used in cooking, for instance when whisking some egg whites.

Detailed explanation-5: -The denaturation of the proteins of egg white by heat-as when boiling an egg-is an example of irreversible denaturation.