Question

Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).

Assertion (A): Wheat based foods has binding and stretchy quality.

Reason (R): Gluten is a protein naturally found in wheat.

In light of the above statements, choose the most appropriate answer from the options given below.

• A. Both (A) and (R) are correct and (R) is the correct explanation of (A).
• B. Both (A) and (R) are correct but (R) is NOT the correct explanation of (A).
• C. (A) is correct but (R) is not correct.
• D. (A) is not correct but (R) is correct.

Hint:

Think about what gluten does to wheat dough.

Answer 1

The Correct Option is A

Instead of testing the assertion and reason separately, link them through what actually happens when wheat flour is kneaded with water. Two proteins, gliadin and glutenin, hydrate and combine to form gluten, a network that traps gas and stretches without tearing, giving dough its binding and stretchy feel described in Assertion (A). Because Reason (R) names this very protein as the cause, it is not just a true statement standing beside (A), it is the mechanism behind (A). \[\boxed{\text{Both correct, R explains A}}\]