Red Seal Baker Practice Exam 2025 - Free Baker Certification Practice Questions and Study Guide

Question: 1 / 400

What role does gluten play in bread making?

It provides color to the crust

It enhances sweetness in the dough

It provides structure and elasticity to the dough

Gluten plays a critical role in bread making by providing structure and elasticity to the dough. When flour is mixed with water and kneaded, gluten proteins, primarily glutenin and gliadin, combine and form a network that traps air bubbles generated during fermentation. This network is essential for giving bread its chewy texture and helps it rise as it expands in the oven. The elasticity of gluten allows the dough to stretch and retain its shape, which is crucial for achieving the desired volume and crumb structure in the final baked product. Thus, gluten is fundamental to creating the desirable qualities in bread that bakers aim for, such as texture and rise.

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It serves as a leavening agent

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