Correct option is C
Glutein refers to the gluten proteins found in wheat grains, specifically gliadin and glutenin, which form a network that gives dough its elasticity. Gluten is a group of proteins that occur naturally in wheat and related grains such as barley and rye. It plays a crucial role in the texture of baked goods, providing the chewiness and stretchiness that are typical of bread and other products made from wheat flour. However, gluten has become a significant topic of discussion due to its association with gluten-related disorders, such as celiac disease and non-celiac gluten sensitivity, which affect a portion of the population.
