What role does gluten play in baking?

Gluten plays a crucial role in baking, primarily by providing structure and elasticity to dough. When flour is mixed with water and kneaded, gluten proteins (glutenin and gliadin) combine to form a network that gives dough its strength. This network traps air bubbles during fermentation and baking, allowing the dough to rise and maintain its shape. The elasticity of gluten enables the dough to stretch and expand without tearing, which is key for the texture of various baked goods, such as bread and pastries.

The other options, while relevant to baking, do not accurately describe the primary function of gluten. Flavor is influenced by various ingredients and processes, but gluten itself does not contribute significantly to the flavor profile. Leavening agents, such as yeast or baking powder, are responsible for making baked goods rise, not gluten. Sweetness is primarily derived from sugars in the recipe rather than from gluten itself. This understanding of gluten's role is essential for anyone involved in baking, as it directly impacts the quality and characteristics of the final product.