Red Seal Baker Practice Exam

What is the function of gluten in baking?

1. To provide sweetness to the dough

2. To enhance the flavor of baked goods

3. To provide elasticity and structure

4. To retain moisture in the product

The correct answer is: To provide elasticity and structure

Gluten plays a crucial role in the baking process, primarily by providing elasticity and structure to dough. When flour is mixed with water and kneaded, gluten proteins, mainly glutenin and gliadin, form a network that traps air bubbles produced by yeast or other leavening agents. This network gives dough its ability to stretch and rise, creating the desired texture in baked goods such as bread, pastries, and pizza crusts. The elasticity provided by gluten allows the dough to expand and hold its shape, which is important for achieving the right volume and crumb structure. A well-developed gluten network results in bread that is chewy and has a good rise, whereas insufficient gluten development can lead to dense and flat products. Thus, the function of gluten is essential for producing a variety of baked items with the appropriate texture and structure. On the other hand, while gluten does not provide sweetness or flavor enhancement directly, it is vital for creating the appropriate texture that can influence the overall sensory experience of baked goods. Retaining moisture in the product is also important, but this is more a function of ingredients like fats or sugars than gluten itself.