What does gluten do in baked goods?

Gluten plays a crucial role in baked goods, contributing to several key aspects:

1. Structure and Texture:

* Elasticity: Gluten, a protein complex formed from glutenin and gliadin, creates a stretchy and elastic network within the dough. This elasticity allows the dough to rise and hold its shape during baking.

* Strength: Strong gluten provides a firm structure, preventing the dough from collapsing and allowing for taller, lighter loaves of bread.

* Chewiness: Gluten also contributes to the chewy texture of baked goods, particularly in bread.

2. Volume:

* Trapping Air: As yeast ferments, it releases carbon dioxide, which becomes trapped within the gluten network. This trapped air expands and creates the rise in bread.

3. Moisture Retention:

* Hydration: Gluten absorbs water and holds it within the dough, contributing to moisture retention during baking. This helps prevent dryness in the final product.

4. Flavor:

* Maillard Reaction: Gluten contributes to the development of flavor through the Maillard reaction, a chemical process that occurs during baking. This reaction creates a wide range of complex flavors, including toasted and nutty notes.

Examples of Gluten's Effects in Different Baked Goods:

* Bread: Gluten provides the structure and elasticity needed for a high rise and a light, airy crumb.

* Pastry: Gluten's elasticity is crucial for layering in puff pastry. A lower gluten content in pie crusts allows for flakiness.

* Cakes: Gluten provides structure but needs to be balanced with other ingredients like sugar and fat to create a tender crumb.

Note: Gluten-free baking requires substituting alternative ingredients that mimic gluten's properties to achieve similar structural and textural outcomes.