What is the role of gluten in baking?
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Gluten is a protein found in wheat and related grains like barley and rye. It gives dough its elasticity and strength, allowing it to rise and maintain its shape. During kneading, gluten proteins form a network that traps air bubbles produced by yeast, contributing to the leavening process and giving baked goods their chewy texture. The development of gluten is crucial for the structure and texture of bread, pizza dough, and other baked products. However, for those with celiac disease or gluten sensitivity, gluten must be avoided as it can cause severe digestive issues and other health problems.