What is the function of gluten in baking?

Gluten plays a crucial role in baking by providing structure and elasticity to doughs and batters. It forms when water is mixed with wheat flour, leading to the development of proteins such as glutenin and gliadin. As these proteins interact and are kneaded, they create a network that encapsulates gas bubbles produced by yeast or other leavening agents. This gluten network gives baked goods their ability to rise and maintain their shape, resulting in a chewy texture and a desirable crumb structure.

The importance of gluten is particularly evident in bread making, where strong gluten development is essential for capturing the gases produced during fermentation, allowing the bread to rise effectively and develop a good texture. In contrast, baked goods that require a tender texture, such as cakes or pastries, benefit from a lower gluten formation, which is why specific flours with different gluten content are often used.