What is the function of gluten in baking?

The function of gluten in baking is primarily to provide structure and elasticity to the dough. When flour is mixed with water and kneaded, gluten proteins—mainly gliadin and glutenin—form a network that traps air bubbles produced during fermentation. This network allows the dough to rise and retain its shape, resulting in baked goods that have the desired texture and volume. The elasticity of gluten enables the dough to stretch without breaking, making it essential for bread, pastries, and other baked items where a chewy and stable structure is needed.

In contrast, the other options focus on aspects that gluten does not primarily contribute to in baking. Sweetness comes from sugars, and while some baked goods can have crispy elements, that quality is generally achieved through techniques like baking and the incorporation of fat, rather than gluten. Likewise, color in baked goods is typically enhanced by the Maillard reaction or caramelization, processes that are separate from the role of gluten in providing structure and elasticity.