On the basis of popover volume, what would most likely happen to a popover if removed from the oven before complete gelatinization and protein coagulation occurred?

Why might popovers collapse upon removal from the oven?

A. It might collapse because the gluten was not adequately denatured and so the structure fell when the heat was not available to keep it up.
B. It might have collapsed because the steam is no longer available to keep the denatured protein and the gelatinized starch in the "popped" structure. This is expected.
C. It might have collapsed as there was too much steam produced and it tore the structure. This allowed the steam to escape and not hold the structure up.
D. It might collapse as the egg protein was not denatured adequately and the starch was not gelatinized adequately and so when the heat source was removed upon taking from the oven, no steam was available to hold the non "set" structure up. It collapsed.

Why might popovers that have risen well and are brown collapse when removed from the oven?

What does obtaining good volume in baked popovers depend on?

What will be the effect on tenderness (less tender, more tender, no effect) in baked products of the following: