What is the function of gluten in bread making?

Gluten plays a critical role in bread making primarily by forming an elastic framework that gives structure and strength to the dough. When flour is mixed with water and kneaded, the proteins in the flour (specifically glutenin and gliadin) combine to form gluten. This network of gluten proteins traps air bubbles released during fermentation, which contributes to the rise and texture of the bread. The elasticity and extensibility of gluten allow the dough to stretch and expand as it rises, ultimately resulting in a light, airy loaf. This characteristic is essential for achieving the desired texture in various types of bread.

While gluten does contribute to the overall flavor profile of bread and can have some influence on color, its primary function is the structural integrity it provides. It does not act as a preservative or directly enhance color in the way that other ingredients, such as fats or sugars, might. Hence, its role in forming an elastic framework is vital for successful bread making.