Red Seal Baker Practice Exam 2026 - Free Baker Certification Practice Questions and Study Guide

Gluten development plays a crucial role in determining the texture of baked goods. When flour is combined with water and mixed or kneaded, gluten proteins—mainly glutenin and gliadin—stretch and form a network. This gluten network gives dough its elasticity, enabling it to rise during fermentation and retain gases produced by yeast or other leavening agents. As a result, gluten provides strength and structure to the final product, making baked goods chewy and maintaining their shape.

The development of gluten is essential for products that require a certain backbone, such as bread and pizza dough, enabling them to rise and create the desired texture. In contrast, baked goods like cakes and pastries, which may require a lighter and tender texture, often use flour with lower gluten-forming potential or less mixing to minimize gluten development.

Understanding the impact of gluten development helps bakers manipulate ingredients and techniques to achieve the desired textures in their finished products.