SkillsUSA Commercial Baking Practice Exam

Gluten is primarily responsible for the structure and elasticity of baked goods. When flour is mixed with water, gluten proteins (mainly gliadin and glutenin) hydrate and begin to develop, forming a network that provides the necessary framework for the dough. This network traps air bubbles during the fermentation process, helping the dough to rise and maintain its shape. As the dough is kneaded, the elasticity contributes to the stretchiness, which allows it to expand as it rises and bake into a stable structure.

The role of gluten in providing strength and support is crucial for various baked products, from bread to pastries. Without gluten, these items would likely collapse or have a dense, undesirable texture. Thus, the correct response highlights gluten's primary function in baking, showcasing its importance in achieving the desired characteristics of baked goods.