What role do proteins play in food?

Proteins play a significant role in food, particularly in hydration and gel formation. When proteins are hydrated, they absorb water and swell, which contributes to texture and structure in various food products. This property is crucial in many food processes, such as creating the right consistency in products like bread, sauces, and jellies. The ability of proteins to form gels is fundamental in food science, as it allows for the stabilization of emulsions and foams, impacts the mouthfeel, and is crucial in the production of items such as tofu and certain dairy products. The interactions among proteins and with other components also contribute to the overall sensory qualities of food, making hydration and gel formation an essential function of proteins in food products.