Which of the following is NOT a function of proteins in food?

Flavor enhancement is not typically considered a primary function of proteins in food. Proteins mainly serve structural and functional roles that influence the physical properties and stability of food products. For example, proteins can contribute to gel formation, where they create a network that helps to thicken and stabilize mixtures, giving form and texture to foods such as jellies and custards.

Hydration is another essential function, as proteins can absorb water, which impacts the moisture content and overall mouthfeel of food products. This ability to interact with water can affect how food behaves during cooking and storage.

Texture stabilization is crucial in many food products, where proteins help maintain the desired texture through binding and emulsifying properties. These roles are pivotal in products such as sauces, dressings, and baked goods.

While proteins can impact flavor indirectly through their interactions with other ingredients or by breaking down into amino acids, they do not have a direct role in enhancing flavor like certain spices, herbs, and flavoring agents do. This makes flavor enhancement the correct choice as it is not a primary function associated with proteins in food.