HUMAN NUTRITION

Detailed explanation-1: -Mixing, type of flour, amount of water, and presence of fats are amongst the factors that can affect gluten formation. Fats can prevent gluten development by creating a coating around the proteins (see shortening).

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. Amino acids present in both gliadin and glutenin help the two proteins to form hydrogen bonds with each other.