Match the following keywords with definitions. A They are the insoluble proteins that contribute elastic properties to t

[answerhappygod]

Match the following keywords with definitions.
A
They are the insoluble proteins that contribute elastic
properties to the dough.
B
They are the hydrophobic, insoluble proteins that contribute
sticky, fluid properties to the dough.
C
The two proteins aggregate and form disulfide bridges, producing
a protein matrix that is subsequently coagulated upon baking.
Gluten
Glutenin
Gliadin