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

Step 1: Wheat dough shows a sticky, elastic and stretchy quality, so Assertion (A) is correct.
Step 2: This quality comes from gluten, a protein formed from gliadin and glutenin present in wheat, which is correctly stated in Reason (R).
Step 3: Since gluten formation is exactly what gives wheat dough its binding and elastic texture, (R) correctly explains (A). The answer is option 1.