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Food and Science: A Culinary Laboratory
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What is the primary function of gluten in bread?
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A
It provides structure and elasticity to the dough.
💡 Explanation:
Gluten is a protein found in wheat flour that forms a network of elastic strands when mixed with water. This network traps carbon dioxide gas produced by yeast during fermentation, causing the dough to rise. When the dough is baked, the gluten strands coagulate and set, giving the bread its structure and elasticity.